Foryoueats: Easy Skillet Tamale Pie With Cornbread Crust

Name: Foryoueats: Easy Skillet Tamale Pie With Cornbread Crust
Total time: 90 min
Ingredients: 6 tablespoons unsalted butter; 1 pound ground beef chuck; 1 medium onion, diced (about 1 cup); 4 medium cloves garlic, thinly sliced; 2 tablespoons ancho chili powder; 1/4 teaspoons cayenne pepper (optional); 1 tablespoon ground cumin; 1 teaspoon ground coriander; 1 cup frozen or fresh corn kernels, thawed if frozen; 1 (15-ounce) can black beans, drained and rinsed; 1 (28-ounce) can whole peeled tomatoes, drained and crushed with your hand through fingers to roughly break up; 1 cup homemade chicken stock or low-sodium broth; 4 ounces grated sharp cheddar cheese (about 1 cup); 3 scallions, thinly sliced; 1/2 cup fresh cilantro leaves and fine stems, minced; Kosher salt and freshly ground black pepper; For the Brown Butter Cornbread Crust:; 1 cup (about 5 ounces) fine yellow cornmeal; 1 cup (about 5 ounces) all-purpose flour; 4 tablespoons sugar; 2 teaspoons baking powder; 1/4 teaspoon baking soda; 2 eggs; 6 ounces (about 3/4 cup) sour cream; 4 ounces (about 1/4 cup) cultured buttermilk; Sour cream, for serving

foryoueats.com

This Easy Skillet Tamale Pie with Cornbread Crust is a comforting and flavorful one-pan meal. The hearty beef and bean filling is topped with a delicious brown butter cornbread crust for a perfect...

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Ingredients

6 tablespoons unsalted butter
1 pound ground beef chuck
1 medium onion, diced (about 1 cup)
4 medium cloves garlic, thinly sliced
2 tablespoons ancho chili powder
1/4 teaspoons cayenne pepper (optional)
1 tablespoon ground cumin
1 teaspoon ground coriander
1 cup frozen or fresh corn kernels, thawed if frozen
1 (15-ounce) can black beans, drained and rinsed
1 (28-ounce) can whole peeled tomatoes, drained and crushed with your hand through fingers to roughly break up
1 cup homemade chicken stock or low-sodium broth
4 ounces grated sharp cheddar cheese (about 1 cup)
3 scallions, thinly sliced
1/2 cup fresh cilantro leaves and fine stems, minced
Kosher salt and freshly ground black pepper
For the Brown Butter Cornbread Crust:
1 cup (about 5 ounces) fine yellow cornmeal
1 cup (about 5 ounces) all-purpose flour
4 tablespoons sugar
2 teaspoons baking powder
1/4 teaspoon baking soda
2 eggs
6 ounces (about 3/4 cup) sour cream
4 ounces (about 1/4 cup) cultured buttermilk
Sour cream, for serving