Wild Mushroom Tamale Pie

1 yellow onion, diced
2 tomatoes, diced
1 can corn kernels
1 C assorted muhrooms
2 garlic cloves, minced
1 C chicken broth
olive oil
1 T cayenne pepper
1 T cumin
1 T taco seasoning
1 C prepared cornbread batter (such as Bob’s Red Mill Cornbread Mix)
salt and pepper

Preheat oven to 350° F.  In a saucepot, saute onion in olive oil until transluscent.  Add garlic and half of the tomatoes.  Reduce heat and let simmer for 20 minutes.  Meanwhile, in a separate pot, bring broth to a boil.  Add corn and cook for about 3 minutes.  Then add the remaining tomatoes and all the mushrooms.  Cook until mushrooms are tender, about 7 minutes.  Strain and add mushroom mixture to the saucepot.  Add cayenne, cumin and taco seasoning.  Salt and pepper to taste.  Spoon the mixture into a casserole dish and top with cornbread batter.  Bake for 15-20 minutes, or until cornbread is set.

I like to serve this with crumbled goat cheese or sour cream.  Also, for the cornbread batter, I used:
1 C Bob’s Red Mill Cornbread Mix
5/8 C water
1/4 C oil
1 egg

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