Then, out of nowhere, this gorgeous turkey tamale thing comes floating across the screen! All thoughts of turkey pot pie dissipated as I got lost in the saucy, cheesy, meaty goodness dancing before my eyes (Dinners, Dishes, & Desserts did a great job on the photos and recipe here), and I knew, in that moment, that the Turkey Tamale Pie had to be mine.
Pinch of Yum.
Preheat oven to 400 degrees. Coat a 9-inch pie plate or casserole dish with non stick spray; set aside.
In a bowl, add corn muffin mix, egg, milk, corn, cayenne/chili powder, green chiles, and 1 tablespoon taco seasoning. Stir until combined and pour into prepared baking dish. Bake for 20-30 minutes. The corn bread should be barely be set and a nice, golden brown.
Return to the oven and bake for an additional 15 minutes, or until the cheese is melted. Remove from the oven, and let sit for 5 minutes before serving. Top with cilantro if desired.
Nutrition Facts-- Servings: 9 • Size: 1 square of pie • Calories: 292 • Fat: 10.2 g • Carbs: 40 g • Fiber: 8.9 g • Protein: 17.1 g • Sugars: 5.7 g