Gluten free tamale pie is cornbread topped with a savory meat filling. All the goodness of a classic tamale but without all the effort!
1 lb lean hamburger
1/2 cup chopped onion
2 cloves garlic, minced
2 T finely chopped jalapenos (I removed the seeds)
1 tsp cumin
1-2 tsp chili powder (to taste)
salt and pepper to taste
1 (15 oz) can tomato sauce
1/2 cup butter, melted
2 T sugar
1 large egg
2/3 cup milk
1/3 cup sour cream
3/4 cup gluten free flour (I used Mama's Almond Blend)
1/4 tsp xanthan gum (omit if using a flour blend that contains xanthan)
3/4 cup gluten free cornmeal (I used Arrowhead Mills)
1/2 T baking powder
1/4 tsp salt
1/3 cup frozen corn, optional
Brown hamburger in a skillet for 5 minutes.
Add onion, garlic, jalapeno, cumin, chili, salt and pepper and cook until done.
Add tomato sauce and simmer 15-20 minutes until thickened.
Meanwhile, make the cornbread by whisking together melted butter, sugar, egg, sour cream, and milk.
Add flour, xanthan gum, cornmeal, baking powder, salt, and corn and whisk gently just until combined.
Preheat oven to 425. While oven is preheating, put a 10" cast iron skillet in the oven with 1 T butter. If you don't have a cast iron skillet, you can use a casserole dish but only heat it in the oven for a minute or 2. Either way, pull the pan out as soon as the butter is melted. Watch it closely so the butter doesn't burn.
When oven and pan are preheated, pour cornbread batter into pan.
Top with meat mixture. The meat won't completely cover the cornbread and that's ok :)
Bake for 15 minutes. Remove from oven, top with cheese, and broil for 2 minutes. If using a casserole dish instead of cast iron, continue baking for a few minutes instead of broiling.
Serve with sour cream, fresh cilantro, chopped avocados or guacamole, refried beans, and/or green chiles.
***Please be sure all ingredients you use are gluten free.
Recipe by Life After Wheat at https://thereislifeafterwheat.com/2016/04/gluten-free-tamale-pie/