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Chicken Tamale Cornbread Bake
Rachel Kim

Chicken Tamale Cornbread Bake

This starts as a saucy chicken-and-corn base and finishes under a cornbread lid, all in the same pan. The chicken cooks through before the batter goes on, so there is no guessing beneath a browned crust. Pour gently and leave a narrow rim where steam can escape.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 1 1/2 lbs boneless skinless chicken thighs cut into 3/4-inch pieces
  • 1 can 15 oz black beans, drained and rinsed
  • 1 1/2 cups frozen corn
  • 1 can 10 oz red enchilada sauce
  • 1/2 tsp kosher salt
  • 1 box 8.5 oz corn muffin mix
  • 1 large egg
  • 1/3 cup whole milk

Method
 

  1. Heat the oven to 400°F and coat a 9-by-13-inch baking dish with cooking spray.
  2. Stir the chicken, black beans, corn, enchilada sauce and salt together in the dish, then cover tightly with foil.
  3. Bake for 25 minutes and verify that several center chicken pieces reach 165°F.
  4. Push the chicken mixture level, then stir the corn muffin mix, egg and milk together in a large measuring cup just until no dry pockets remain.
  5. Pour the batter evenly over the hot filling and return the dish to the oven uncovered.
  6. Bake for 22 to 27 minutes, until the cornbread is deep gold and a pick inserted into the topping comes out clean, then rest for 8 minutes.