Skillet Summer Vegetable Tamale Pie

Serves 4

Pan IconWHY THIS RECIPE WORKS: With zucchini, fresh corn, poblano chiles, and onion all bound in a cheesy, tomatoey sauce, this vegetarian skillet dinner is as comforting and satisfying as the more familiar meat-based versions of the dish. The chiles plus pepper Jack cheese and chili powder are all that is needed to achieve the right Southwestern flavor profile, and store-bought cornbread mix makes quick work of the topping. Adding a teaspoon of chili powder to the cornbread mix helps to counterbalance its sweetness. Once the filling is prepared on the stovetop, we spread over the topping and bake until golden. Two cups of frozen corn can be substituted for the fresh corn, but it should be added with the tomatoes rather than the zucchini.

¼

cup olive oil

1

onion, chopped

2

poblano chiles, stemmed, seeded, and cut into ½-inch pieces

Salt and pepper

3

ears corn, kernels cut from cobs

2

zucchini, cut into ½-inch cubes

1

tablespoon plus 1 teaspoon chili powder

1

(14.5-ounce) can diced tomatoes

4

ounces pepper Jack cheese, shredded (1 cup)

¼

cup chopped fresh cilantro

1

(6.5-ounce) package cornbread mix

½

cup milk

1

large egg, lightly beaten

1. Adjust oven rack to middle position and heat oven to 450 degrees. Heat 2 tablespoons oil in 12-inch ovensafe skillet over medium-high heat until shimmering. Add onion, poblanos, and ½ teaspoon salt, and cook until soft, about 5 minutes. Add corn and zucchini and cook until just tender, about 4 minutes. Add 1 tablespoon chili powder and cook until fragrant, about 30 seconds.

2. Stir in tomatoes and bring to simmer. Stir in pepper Jack and cilantro and season with salt and pepper.

3. Meanwhile, whisk cornbread mix and remaining 1 teaspoon chili powder together in medium bowl. Add milk, egg, and remaining 2 tablespoons oil and stir until smooth. Spread batter evenly over filling and bake until cornbread is golden and cooked through, 12 to 15 minutes. Serve.