Quick and easy vegetarian tamale pie with brown butter cornbread crust from Serious Eats

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Notes about this recipe

  • Rinshin on April 30, 2015

    I found the ingredients a bit strange initially. I could not imagine adding green olives in chili or soy sauce for that matter. Not only that, cheddar cheese, green onion and cilantro are also added to the chili before topping with the batter. I tasted every time I added the addition, and where I veered off is with the amount of ancho chili powder and amount of time I simmered chili. I simmered for about 2 hours total to develop the taste. I did not like the taste at 20 minutes. I added 2 T instead of 3 T of chili powder and it was plenty spicy hot for me. The cornbread itself is too sweet for my taste and I would only add 1 T instead of 4 T sugar and bottom of cornbread was still wet where it touched the chili making it very unpleasant - skip the cornbread or bake the cornbread separately. This is certainly not "quick and easy" as the title says. I used deep cast iron chicken fryer and everything fit perfectly.

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