Updated: May 25, 2020
Cooked and written by Anna DS
Yields: 4-6 servings
Ingredients for filling
1/2 Tbsp olive oil
1 lb of ground sausage (chorizo is best)*
1 medium onion chopped
1 Tbsp chili powder 1 tsp red pepper flakes1 tsp cumin 1 tsp paprika 1/2 tsp cayenne pepper
1 poblano chile, stemmed, seeded, and cut into 1/2 inch pieces
1 jalapeño pepper, stemmed, seeded, and cut into 1/2 inch pieces
Salt and pepper
1 small bunch of kale, torn into small pieces
3 small potatoes (sweet or yellow), cut into 1/2 inch pieces
1 (14.5 oz) can diced tomatoes
2 oz Pepper Jack Cheese, shredded (1/2 cup)
2/3 cup all-purpose flour
2/3 cup cornmeal
2 Tbsp sugar
1/2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
2/3 cup buttermilk** (see tips)
2 large eggs
2 Tbsp unsalted butter, melted and cooled
1. For the Filling: Adjust oven rack to middle position and heat oven to 450 degrees. Heat oil in a large cast iron (or oven-safe skillet) over medium-high heat until shimmering. Add ground sausage and cook until golden brown. Remove sausage from pan and place into a bowl lined with paper towel (to drain off any residual grease). Lower heat to medium and add onion and cook until translucent. Add the spices to the pan and cook until fragrant, about 30 seconds. Next add the poblano, jalapeño, and 1/4 tsp of salt and cook, stirring frequently until softened. Add the diced tomatoes and potato. Cover and cook for about 8-10 minutes or until potatoes begin to soften and the liquid from the tomatoes is reduced.*** Next add in the kale and cook until wilted. Add in the sausage. Taste for seasoning. Turn off the heat and top filling mixture with shredded pepper jack cheese.
2. For the Topping: Whisk flour, cornmeal, sugar, baking powder, baking soda, and salt together in a medium bowl. Whisk the buttermilk and egg together in a small bowl. Stir buttermilk mixture into flour mixture until uniform, then stir in melted butter until just combined. Take care not to over mix the cornbread topping mixture.
3. Assemble: Dollop the cornbread topping evenly over the meat/veggie filling, then spread into an even layer. Make sure to cover the filling completely. Bake until cornbread is golden and tooth pick inserted in center comes out clean, 13-15 minutes. Let cool for 5 minutes. Serve with sliced avocado and sour cream.
Adapted from America's Test Kitchen
Fun tips from Anna
*This recipe can also be made into a veggie tamale pie. Just make sure to bulk up the dish with the appropriate amount of vegetables. Favorable additions include: mushrooms, zucchini, squash, etc...
**If you do not have buttermilk on hand you can substitute 2/3 cup of milk and 1 1/2 tsp of lemon juice. Stir together and let the mixture sit until it begins to thicken, about 5 minutes.
***Make sure to cook off most of the liquid before adding the topping mixture. If there is too much liquid it will break through the cornbread.