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 Minutes
Cook Time
50 Minutes
Pellets
Turkey Blend
Ingredients
Number of people serving
6
Activating this element will cause content on the page to be updated.Units of measurement:
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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