Cheesy Corn and Poblano Tamale Pie | Savor Recipes

Ingredients

• 2 tablespoons unsalted butter, melted, plus more for greasing skillet
• 3 cups corn muffin mix
• 1 cup sour cream, divided
• 2 1/2 cups shredded Mexican blend cheese, divided
• 1 1/2 cups frozen corn kernels, divided
• 1/3 cup milk
• 2 large eggs
• 1 cup canned black beans, drained and rinsed
• 2 (7-ounce) cans sliced poblano peppers, drained
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• Kosher salt, to taste
• 1 avocado, halved, pitted and thinly sliced
• 2 tablespoons roughly chopped fresh cilantro
• Red pepper hot sauce, for serving