Friday, March 26, 2010

Zucchini, Red Pepper, and Onion Tamale Pie with Cilantro Cheddar Cornbread

Though it sounds a little fancy, this is a relatively simple recipe. It comes together from vegetables purchased at the farmer's market last weekend and a love for tamale pie recipes. Cornbread is one of my absolute favorite foods, and I don't make it enough. Of course, a cast iron skillet would help with that, which for some reason I still don't own.

This got a huge thumbs-up from Mike, who loves anything and everything Mexican-TexMex-vaguely US Southwestern flavored. It's great with sour cream, avocados, olives, any of your favorite Tex Mex type garnishes. I love it with lots of hot sauce, but then, what doesn't hot sauce go with?

Zucchini, Red Pepper, and Onion Tamale Pie with Cilantro Cheddar Cornbread

Serves 8

1 tbsp olive oil
1 large sweet onion, diced
2 medium zucchini, diced
2 medium red peppers, diced
4 cloves garlic, minced
1 tsp cumin
2 tsp dried oregano
1/2 tsp chipotle chile powder (or other any other powdered chile)
3/4 cup cornmeal
1/2 cup whole wheat flour
1 tsp baking powder
2 tsp kosher salt (or 1 tsp table salt)
3/4 cup milk
2 eggs, beaten
1/2 cup frozen corn
1/2 cup cilantro, chopped
4 ounces cheddar cheese, shredded

Additional shredded cheddar cheese for sprinkling on top, if desired

Preheat oven to 375 F. Spray an 8" x 13" casserole dish with nonstick spray and set aside.
In a large nonstick skillet, heat olive oil over medium heat. Add onion and cook until starting to brown, about 15 minutes. Stir in next seven ingredients and salt and pepper to taste. Cook for additional 2-3 minutes.

While the vegetables are cooking, in a large bowl combine cornmeal, flour, baking powder, and salt. Stir in milk and eggs, then remaining ingredients.

Move vegetables into casserole dish and pour cornmeal mixture over the top, spreading evenly. Sprinkle additional cheddar cheese on top, if desired. Bake in oven until golden brown and a toothpick inserted into the cornbread comes out clean. Remove from oven and let sit for five minutes before serving.

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