Leftover Tamale Bake
Ingredients
Cornmeal Base
- 2/3 Cup All-Purpose Flour
- 1/2 Cup Yellow Corn Meal
- 3 Tablespoons Sugar
- 1 Tablespoon Baking Powder
- 1/4 Teaspoon Salt
Cornmeal Additions
- 2 Tablespoons Vegetable Oil
- 1/3 Cup Milk
- 1 Whole Egg
- 1 Can Cream Corn
- 1 Can Diced Green Chiles
Toppings
- 3 Cups Leftover Carnitas Meat
- 1 Cup Enchilada Sauce
- 1 Cup Shredded White Cheese
Directions
- Preheat oven to 400°.
- Whisk the cornmeal base ingredients together and stir in the oil until the mixture makes soft crumbs.
- Whisk in the milk and egg. Add the cream corn and green chiles and stir until just combined.
- Bake in a 9-inch square pan (or larger, depending on how thick you want it) for 25 minutes or until just set. It’s supposed to be a little mushy.
- Poke holes in the crust with a fork. Pour the enchilada sauce over the crust. Arrange meat on top of the crust and sprinkle with cheese.
- Return to oven and bake for 15 minutes until everything is heated through.
Notes
Leftover meats other than carnitas can also be used.