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Baked Cornbread Turkey Tamale Pie

Baked Cornbread Turkey Tamale Pie

By Traeger Kitchen

This leftover lover’s dream combines shredded turkey, corn, black beans and bell peppers with chipotle and enchilada sauces, then gets topped with homemade cornbread before cooking in the Traeger until golden brown.

Prep Time

10 Min

Cook Time

50 Min

Pellets

Turkey Blend

Ingredients

Number of People Serving

6

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Units of Measurment:
main
2 Cup Turkey, shredded
2 Corn, ears
15 Ounce black beans, drained and rinsed
1 Yellow Bell Pepper, diced
1 Bell Pepper, orange
2 jalapeño
2 Tablespoon cilantro
1 Bunch green onions
1/2 Teaspoon cumin
1/2 Teaspoon paprika
7 Ounce Chipotle sauce
15 Ounce Enchilada Sauce
1/2 Cup shredded cheddar cheese, divided
1 Cup all-purpose flour
1 Cup Cornmeal
1 Tablespoon sugar
2 Teaspoon baking powder
1/2 Teaspoon salt
3 Tablespoon butter
1 Cup buttermilk
1 Large egg

Step

  • 1

    For the filling: Mix to combine filling ingredients. Place in the bottom of a butter greased 10-inch pan.

  • 2

    For the cornbread topping: In a mixing bowl, combine the flour, cornmeal, sugar, baking powder, and salt. Melt the butter in a small saucepan. Remove butter from the heat and stir in the milk and egg. Make sure the mixture isn’t too hot or the egg will curdle.

  • 3

    Add the milk-egg mixture to the dry ingredients and stir to combine. Do not over mix.

  • 4

    To assemble Tamale Pie: Fill the bottom of a butter greased 10-inch pan with the shredded turkey filling. Top with the cornbread topping and smooth to the edges of pan.

  • 5

    When ready to cook, set the temperature to 375℉ and preheat, lid closed for 15 minutes.

    375 ˚F / 191 ˚C

  • 6

    Place directly on the grill grate and cook for 45-50 minutes or until the cornbread is lightly browned and cooked through. Enjoy!

    375 ˚F / 191 ˚C

    00:50

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