Meredith's Madre's Tamale Pie (Pi{e} Night- Year Five: Volume 12; March, 2015)

Prep time: 15 min

Cook time: 50 min
Ready in: 1 hour, 5 min
Serves: 6- 8

Ingredients: 
CORNBREAD CRUST:
1/2 c. cornmeal
2/3 c.  flour
1 T. baking powder
Pinch of salt
3 T. olive oil
1/3 c. milk
1 egg
1 small can diced green chili peppers
1 can of creamed corn

PIE:
1 lb. ground turkey
1 tsp. cumin
1 tsp. chili powder
Salt- to taste

Pepper- to taste
1 c. enchilada sauce
2 c. sharp cheddar- shredded
Cilantro (for garnish)


Directions:
- Preheat oven to 400 degrees F.
- Whisk together cornmeal, flour, baking powder, and salt

- Whisk in olive oil until crumbles form

- Whisk in milk and egg

- Fold in chili peppers and corn

- Pour into greased cast iron skillet (or baking pan)

- Bake until set but not browned, about 20 min

- While crust is baking, cook turkey and seasonings and in a sauté pan until fully meat is browned

- Drain grease and set cooked meat aside
- When cornbread is done baking, reduce oven to 350

- Use a fork to poke holes in cornbread and spread 3/4 c. enchilada sauce over it

- Top with meat and remaining enchilada sauce

- Top with cheese

- Cover with foil

- Bake for 20 min

- Remove foil and bake until cheese starts to turn brown, about 10 min
- Top with cilantro and serve