Vegetarian Tamale Pie* Recipe

Preheat oven to 400°F (200°C). Lightly grease a 9-inch (23 cm) round or square baking dish.

Heat a large skillet or Dutch oven over medium heat. Add olive oil and when shimmering, add the chopped onion, diced green pepper, and diced carrot. Sauté 6–8 minutes until softened and translucent.

Add minced garlic and corn kernels and cook 1–2 minutes until fragrant.

Stir in the diced tomatoes (with juices) and tomato paste, mixing to combine. Add vegetable broth to loosen the mixture.

Add the drained black beans and pinto beans. Stir in chili powder, ground cumin, smoked paprika, brown sugar, salt, and black pepper. Bring the mixture to a gentle simmer.

Reduce heat and simmer uncovered 10–12 minutes to thicken slightly, stirring occasionally. Taste and adjust seasoning. Remove from heat and stir in lime juice and chopped cilantro, if using.

Transfer the chili base into the prepared baking dish and spread an even layer about 1–1.5 inches thick.

In a medium bowl whisk together gluten-free cornmeal, gluten-free flour, granulated sugar, baking powder, baking soda, and fine salt until evenly combined.

In a separate bowl whisk the buttermilk, egg, and melted butter or oil until homogenous.

Pour the wet ingredients into the dry ingredients and stir gently just until combined. Fold in the optional corn kernels. Do not overmix — batter will be slightly thick.

Spoon or spread the cornbread batter evenly over the hot bean chili in the baking dish, smoothing the top with a spatula. It’s fine if some chili peeks through at the edges.

Sprinkle the shredded cheese evenly over the cornbread batter.

Place the dish in the preheated oven and bake 20–25 minutes, or until the cornbread is golden on top and a toothpick inserted into the cornbread (not the chili) comes out with moist crumbs (no wet batter). If cheese browns too quickly, tent loosely with foil for the last 5–10 minutes.

Allow the tamale pie to rest 8–10 minutes after removing from oven to set the layers for easier slicing.

Cut the tamale pie into 6 generous servings. Serve each portion with a dollop of sour cream on the side or a spoonful on top.

Garnish with sliced or pickled jalapeños if desired and extra chopped cilantro. Offer lime wedges at the table.

Leftovers: store covered in refrigerator up to 4 days; reheat individual portions in a 350°F (175°C) oven for 10–12 minutes or until heated through.