Mmmmm. This was a hit. Cornbread and chili were meant to be paired together. This was an interesting arrangement, and easy to prepare. I used Trader Joe’s cornbread mix, which actually has little kernels of corn in the batter. Homerun! (This is originally made in a cast iron skillet; as I don’t own one, I used my regular large skillet, then transferred the contents when done to a 9″ casserole pan).
Tamale pie (adapted to be nondairy by me; original recipe from RecessionKitchen)
1 tablespoon olive oil
1 onion, thinly sliced
2 cloves garlic, minced
1 green bell pepper, thinly sliced
1 28-ounce can diced tomatoes
1/2 teaspoon salt
1 tablespoon chili powder
2 teaspoons cumin
1 can navy beans, rinsed and drained
1 12-ounce package meatless ground soy meat
3/4 cup frozen corn
1 can pitted olives
1 package of your favorite cornbread mix (or use your favorite cornbread recipe)
3 ounces soy cheddar cheese, shredded
Preheat oven to 350 degrees F. Heat large skillet over medium heat and add the oil. Add the onions, garlic, and green pepper and saute for 5 minutes, stirring occasionally. Add the tomatoes and turn the heat up a little. Add the salt, chili powder, and cumin, and stir. Add the beans, soy meat, and corn; stir. Stir in the olives, reserving 10 – 12 to decorate the top.
Remove from heat; transfer contents of pan into baking dish.
Prepare your cornbread. Then spread the cornbread batter over the top of the tamale pie. Sprinkle the shredded cheese over the top. Decorate with olives.
Bake for 40 minutes or until the cornbread is cooked through. Makes 6 servings.