Quick and Easy Vegetarian Tamale Pie With Brown Butter Cornb | Weeknight Dinners | Umami

Ingredients

• 1/4 cup extra-virgin olive oil
• 1 cup fresh corn kernels from 1 to 2 ears of corn
• 1 medium onion, diced
• 1 red bell pepper, diced
• 1 poblano pepper, diced
• Kosher salt and freshly ground black pepper
• 4 medium cloves garlic, thinly sliced
• 1 Serrano pepper, minced
• 1 tablespoon ground cumin (preferably from whole seeds)
• 1 teaspoon ground coriander (preferably from whole seeds)
• 1 teaspoon dried oregano
• 3 tablespoons ancho chili powder
• 1 cup pitted green olives, sliced
• 1 tablespoon soy sauce
• 1 (15-ounce) can black beans, drained and rinsed
• 1 (15-ounce) can red kidney beans, drained and rinsed
• 1 (28-ounce) can whole peeled tomatoes, drained and coaresly crushed with your hand
• 4 ounces grated sharp cheddar cheese (about 1 cup)
• 3 scallions, thinly sliced
• 1/2 cup fresh cilantro leaves and fine stems, minced
• For the Brown Butter Cornbread Crust:
• 6 talespoons unsalted butter
• 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
• 1/2 cup thinly sliced scallions
• 1 red jalapeño pepper, finely minced
• Sour cream, for serving