Close-up view of tamale pie. Yield: 6 servings Time: 1 hour 20 minutes

Tools

knife wok, Dutch oven, or large saucepan wooden spoon whisk 8-inch square baking dish 2 bowls

Ingredients

3 T vegetable oil 2 c onions, chopped 2-3 cloves garlic, minced 1 t salt 1 fresh green chile*, minced OR 2 t minced chipotles in adobo sauce 2 t ground cumin 2 c water 1 c green beans, de-stemmed and diced 2 c potatoes, in ¾-inch cubes 2-3 c sweet potatoes, carrots, or butternut squash, in ¾-in cubes 1 T lime or lemon juice 1 c cheddar cheese, grated 1 c cornmeal 2 T white flour 1½ t baking powder ½ t baking soda ½ c corn (fresh, canned, or frozen) ½ c red bell pepper, diced 2 T fresh cilantro, minced 2 eggs ½ c buttermilk

Directions

Heat 1 T oil and sauté onions, garlic, ½ t salt, and chile about 10 minutes, stirring frequently, until the onions begin to brown.

Preheat oven to 350.

Add cumin, water, green beans, potatoes, and sweet potatoes and bring to a boil. Reduce heat and let simmer about 20 minutes, until tender. Stir in lime juice and pour into lightly-oiled baking dish.

While the potatoes are cooking, combine cornmeal, flour, baking powder and soda, remaining ½ t salt, corn, bell peppers, and cilantro in one bowl, and whisking the eggs, buttermilk, and remaining 2 T oil together in the other. Combine the wet into the dry, folding until just mixed.

Sprinkle cheddar cheese on top of the vegetable mixture in the baking dish, then spread the egg/cornmeal mixture evenly on top.