Celestine-Inspired Tamale Pie
This tamale pie has a deeply spiced chicken and black bean filling and a bold, savory cheddar cornbread topping that actually adds flavor. Ready in 55 minutes, it's the weeknight dinner that tastes like it took all day.
Equipment
- 10-inch cast iron skillet (or oven-safe skillet)
- Large Mixing Bowl
- Chef's Knife
- Wooden Spoon
Ingredients
For the Filling
- 1 rotisserie chicken, meat shredded (about 4 cups, dark meat preferred)
- 1 yellow onion, diced small
- 2 stalks celery, diced small
- 1 green bell pepper, diced small
- 2 tbsp neutral oil (for cooking the trinity)
- 2 tbsp tomato paste
- 2 cloves garlic, minced
- 1 tbsp ground cumin
- 1 tbsp smoked paprika
- 1 tsp chili powder
- 1/2 tsp black pepper
- 1 cup low-sodium chicken stock (divided; 1/2 cup for deglazing, 1/2 cup for simmering)
- 1 can (15 oz) black beans, drained and rinsed
- Salt to taste
For the Cornbread Topping
- 1 cup cornmeal (or masa harina)
- 1 cup all-purpose flour
- 1 tbsp granulated sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup buttermilk
- 1 large egg
- 3 tbsp unsalted butter, melted
- 1 cup (packed) shredded sharp cheddar cheese
- 1 can (4 oz) diced green chiles
Instructions
- Preheat your oven to 400°F and position a rack in the middle.
- In a 10-inch cast iron skillet over medium heat, add the neutral oil. Add the diced onion, celery, and bell pepper with a generous pinch of salt. Cook, stirring occasionally, until soft and translucent, about 8 minutes. Do not let them brown.
- Add the tomato paste and stir constantly for 2 minutes until it darkens and begins to stick to the pan.
- Add the garlic, cumin, smoked paprika, chili powder, and black pepper. Stir for 30 seconds until fragrant. Pour in 1/2 cup of the chicken stock and scrape up the browned bits from the bottom of the pan.
- Add the shredded chicken, black beans, and the remaining 1/2 cup of stock. Simmer for 5-7 minutes until the liquid thickens slightly. Taste and adjust salt and pepper.
- While the filling simmers, make the cornbread topping: In a large bowl, whisk together cornmeal, flour, sugar, baking powder, baking soda, and salt. In a separate bowl, whisk together buttermilk, egg, and melted butter. Pour the wet into the dry and stir until just combined. Fold in the cheddar cheese and green chiles.
- Drop spoonfuls of the cornbread batter over the hot filling and spread gently to the edges. Some filling should peek through.
- Transfer the skillet to the oven and bake for 22-25 minutes, until the cornbread is golden brown and a toothpick inserted into the center comes out clean. Let rest for 5 minutes before serving.
Notes
Make Ahead: The filling can be made up to 4 days ahead and stored in the fridge. Mix the dry cornbread ingredients separately and combine with wet right before baking.
Freezing: Fully baked pie freezes well for up to 3 months. Thaw overnight in the fridge and reheat at 350°F until warmed through. Reheat in the oven, not the microwave.
Key Tips from testing: Don't skip the tomato paste bloom — it adds depth in just 2 minutes. Season the cornbread batter generously — Celestine taught me that. Use a hot skillet to prevent a soggy layer. And always let the pie rest 5 minutes before cutting.
Substitutions: Ground beef, gluten-free (use masa harina + GF flour), vegetarian (double beans + fire-roasted tomatoes), or spicy (add jalapeño and pepper jack).