In the 2018 Lodge National Cornbread Cook-off, contestant Lidia Haddadian made this delicious twist on a traditional tamale pie and won second place in the competition. The pairing of a cheesy corn cake with a savory chorizo filling and a cilantro-lime drizzle, served inside of a corn husk, not only made a beautiful display but delivered an explosion of flavor.
Level
Advanced
Prep Time
45 minutes
Cook Time
20 minutes
Serves
8
Cook it With Our
Directions
- Soak corn husks in warm water until softened (about 30 minutes); reserve.
- In a 12 inch skillet, sauté onion and bell peppers in oil till translucent. Add coriander, cumin, salt, pepper, and chorizo, and cook till browned. Add raw sugar and cook for another couple of minutes. Transfer to a heat-proof dish; reserve.
- Pre-heat oven to 350 degrees F. In a small blender, blend corn, butter, sugar and salt till creamy. Transfer to a medium bowl and add masa harina, Martha White cornbread mix, water, and milk. Combine well.
- With kitchen shears, cut softened corn husks to fit cast iron wedge mold with about an inch overhang. Place softened corn husks over a cast iron wedge pan.
- Meanwhile, divide the cornbread mixture into two parts and evenly spread half of the cornbread mixture over each corn husk. Top evenly with chorizo mixture, cover with remaining cornbread mixture, sprinkle evenly with cheese, and bake 20 minutes.
- Use a small food processor or blender to blend crema, cilantro, jalapeño, lime juice, sour cream, and sea salt.
- Drizzle tamale pie wedges with cilantro/lime drizzle. Garnish with green onions and tomatoes. Enjoy!
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