Last night’s dinner was headed for disaster. We were supposed to have tacos, but SOMEONE had eaten the tortillas. Enter Tamale Pie to save us! This gluten-free cornbread baked up tender and fluffy over a bed of ground beef seasoned taco-style. Topped with shredded lettuce, tomatoes, and cilantro, dinner was filling, low fodmap, and delicious. Win!
I used a cast iron skillet for this entire dish, but you could make this in a pie pan or 8×8 cake pan just as easily.
We ended up with an enormously puffy delicious cornbread that took over our dish here, I half the recipe, but if you’re big on cornbread (or want to just make a great GF cornbread) double the recipe.
Preheat the oven to 400.
Barely brown 2 pounds of hamburger seasoned with your favorite seasoning mix. I prefer 2 teaspoons cumin, 1 teaspoon paprika, a little cayenne, 2 teaspoons brown sugar, salt and pepper, and a tablespoon of vinegar at the finish. Remember that the meat will continue to brown in the oven. Drain most of the fat, and stir in some corn kernels (frozen or canned works fine!).
For the cornbread:
Melt 3 tablespoons of unsalted butter and 1 tablespoon of bacon grease (if you have it, if not just use 4T butter) and set it aside to cool slightly.
In a bowl, stir together 3/4c gluten free all-purpose flour (I like King Arthur brand here) with 1/2c corn flour and 1/4c cornmeal.
Add 1/4c sugar, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt to the dry ingredients, stir it’s a fork to combine.
Use your fork to whisk 1 egg and 3/4c almond milk together, then stir in the melted butter. Add the wet ingredients to the dry, stirring just to combine. The batter will be lumpy. Spread the batter over the ground beef, smoothing the top.
Bake 20-25 minutes, until the cornbread is golden on top and a toothpick comes out clean. Serve with shredded lettuce, tomato, and cilantro.