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Baked Cornbread Turkey Tamale Pie

Difficulty 2/5
|
Prep time 10 mins

Cook time 50 mins
|
Serves 6-8

Hardwood Turkey Blend

This leftover lover’s dream combines shredded turkey, corn, black beans and bell peppers with chipotle and enchilada sauces, then gets topped with homemade cornbread before cooking in the Traeger until golden brown.

Ingredients

Filling

2 CUPS SHREDDED TURKEY

2 cobs of corn

1 (15 oz) can black beans, rinsed and drained

1 yellow bell pepper

1 orange bell pepper

2 jalapeños

2 tbsp cilantro

1 bunch green onions

1/2 tsp cumin

1/2 tsp paprika

1 (7 OZ) CAN CHIPOTLE SAUCE

1 (15 oz) can ENCHILADA SAUCE

1/2 cup SHREDDED CHEDDAR CHEESE

Cornbread Topping

1 CUP ALL-PURPOSE FLOUR

1 cup YELLOW OR WHITE CORNMEAL

1 tbsp sugar

2 tsp baking powder

1/2 tsp salt

3 tbsp butter

1 cup buttermilk

1 large EGG, LIGHTLY BEATEN

Preparation

For the filling: Mix to combine filling ingredients. Place in the bottom of a butter greased 10-inch pan.

For the cornbread topping: In a mixing bowl, combine the flour, cornmeal, sugar, baking powder, and salt. Melt the butter in a small saucepan. Remove butter from the heat and stir in the milk and egg. Make sure the mixture isn’t too hot or the egg will curdle.

Add the milk-egg mixture to the dry ingredients and stir to combine. Do not over mix.

To assemble Tamale Pie: Fill the bottom of a butter greased 10-inch pan with the shredded turkey filling. Top with the cornbread topping and smooth to the edges of pan.

When ready to cook, set the temperature to 375℉ and preheat, lid closed for 15 minutes.

Place directly on the grill grate and cook for 45-50 minutes or until the cornbread is lightly browned and cooked through. Enjoy!

*Cook times will vary depending on set and ambient temperatures.

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