Quick And Easy Vegetarian Tamale Pie With Brown But

Name: Quick And Easy Vegetarian Tamale Pie With Brown Butter Cornbread Crust Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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; 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

Bake this irresistible Quick And Easy Vegetarian Tamale Pie With Brown Butter Cornbread Crust at home. Made with extra-virgin olive oil, fresh corn kern…

This Quick And Easy Vegetarian Tamale Pie With Brown Butter Cornbread Crust relies on simple, everyday ingredients such as extra-virgin olive oil, medium onion, diced, red bell pepper, diced and poblano pepper, diced. It comes together quickly and makes 4 servings, at about 2205 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

Whether you're rounding off a family dinner, bringing a treat to a gathering, or simply satisfying a sweet craving, this Quick And Easy Vegetarian Tamale Pie With Brown Butter Cornbread Crust delivers. Serve it warm or at room temperature, and add a scoop of ice cream or a spoonful of whipped cream for an extra-special finish.

Updated Jun 30, 2026

Serves 4 Baking & Desserts

Servings: persons

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
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 jalapeno pepper, finely minced
Sour cream, for serving

1
Adjust oven rack to center position and preheat oven to 425u00b0F. Heat oil in a large Dutch oven, or saucepan over high heat until lightly smoking. Add corn and cook, stirring occasionally, until corn is well charred in spots, about 4 minutes. Add onion, bell pepper, and poblano pepper, season with salt and pepper, and cook, stirring, until softened but not browned, about 3 minutes.
2
Add garlic, Serrano pepper, cumin, coriander, oregano, and chili powder and cook, stirring, until fragrant, about 30 seconds. Add olives, soy sauce, tomatoes, black beans, and kidney beans. Bring to a simmer and adjust heat to maintain. Cook, stirring occasionally, until thick and fragrant, about 20 minutes. Stir in grated cheese, scallions, and cilantro and season to taste with salt and pepper. Set aside.
3
Heat butter in a 12-inch cast iron or stainless steel skillet over medium heat until melted. Continue to cook, swirling pan gently until butter is nutty-smelling and solids are a toasty brown. Transfer to a heatproof cup or bowl and let rest until slightly cooler, about five minutes.
4
Combine cornmeal, flour, sugar, 1 teaspoon kosher salt, baking powder, and baking soda in a large bowl. Combine eggs, sour cream, and buttermilk in a second bowl and whisk until homogenous. Whisking constantly, slowly drizzle in reserved browned butter. Whisk wet ingredients into dry ingredients until homogenous. Fold in scallions and jalapeno pepper.
5
Transfer bean mixture to a large cast iron skillet. Using a large spoon, place small dollops of the cornbread batter mixture on top of the bean filling, then use the back of the spoon to spread it into an even layer. Transfer the skillet to the oven and bake until pale golden brown and a skewer inserted into the cornbread comes out clean, about 20 minutes.
6
Let cool 15 minutes, then serve with sour cream.

2205

kcal

Calories

185

Fat

117

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 32 ingredients. The key ingredients include: 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, and more.

Yes, Quick And Easy Vegetarian Tamale Pie With Brown Butter Cornbread Crust Recipe falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Quick Info

Servings
4 servings
Calories
2205 kcal
Category
Baking & Desserts

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