FALL

Denise’s Many-Layered Tamale Pie

The cornbread topping rises magically to make a golden crown over this Mexican-flavored casserole.

Serves 4

Tamale pie

1 pound ground beef

1 small red onion, chopped

½ jalapeño pepper, seeded and minced

2 tablespoons taco seasoning

¾ cup frozen corn, thawed

1 cup tomatoes, diced, canned or fresh

½ cup black olives, diced

¾ cup sharp cheddar cheese, shredded

Cornbread topping

¾ cup cornmeal

½ cup all-purpose flour

2 tablespoons granulated sugar

2 teaspoons baking powder

1 teaspoon salt

1 large egg

½ cup whole milk

3 tablespoons butter, melted

¼ cup cheddar cheese, shredded

Sour cream, for garnish

For tamale pie:

1. Preheat oven to 375°F. In a heavy skillet over medium-high heat, cook beef, onions and jalapeños for 6 minutes, until browned, stirring often. Stir in taco seasoning and corn; cook 30 seconds, stirring. Scrape mixture into a 2-quart casserole or a 9-inch baking pan. Top with tomatoes, olives and ¾ cup cheese.

For topping:

1. In a bowl, whisk cornmeal, flour, sugar, baking powder and salt. In another bowl, whisk egg, milk and butter until blended. Make a well in the dry ingredients; pour in diced wet ingredients and stir just until blended. Spoon batter on top of shredded cheese in diced casserole. Sprinkle with ¼ cup cheese. Bake 30 minutes, until cornbread is baked and lightly golden around the edges. Top individual servings with sour cream, as desired.

TIP: Seeding the jalapeño ensures that it doesn’t add too much heat to the dish.