So figured I should mix it up a bit, especially for holiday gatherings. Salt and pepper for steamed corn (usually from the freezer) and salt and butter for corn on the cob. We were generally pretty basic with our corn preparation. It can be stored this way for up to 6 months and just needs to thaw out overnight in the fridge when ready to eat.To be honest, I didn't really grow up eating corn casserole. This entire chicken tamale casserole can be popped in the freezer, as long as it’s tightly sealed. You can store this dish in the fridge for 3 – 4 days as long as it’s stored in an airtight container or otherwise tightly sealed. There’s lots you can add or tweak in this dish, while I think the recipe described above is an absolute knock out any way you slice it, don’t be afraid to play around with your new favorite casserole. I have a recipe here on the blog for making this sauce yourself, it’s easy and super tasty! What Else Can I Use In Beef Tamale Casserole?
#CHESSY CORN CASSEROLE HOW TO#
I chose to use store bought today because I wanted to showcase how to achieve great flavor with relative ease. Making your own homemade enchilada sauce will really take this dish to the next level, believe me. Let cool for about 5 minutes, then top the casserole with cilantro and your favorite toppings and you’re done! Finish the Beef Tamale Casserole: Bake the casserole for another 15 minutes or until the cheese has melted and has started to lightly brown on top.Top with shredded chicken and all the cheese. Pour the remaining enchilada sauce over the top of the cornbread and spread. Score the cornbread: When the cornbread is done, poke holes into it with a fork, or I used the end of a wooden spoon.When a clean toothpick inserted in the center of the cornbread comes out clean, it’s done. Bake for 20 to 25 minutes or until the edges are golden and the cornbread is done. Bake the cornbread: Pour the cornbread mixture into a large skillet or a 9×9 inch baking pan.Stir in the creamed corn and the green chiles. Add the egg, butter, and buttermilk and whisk well. Combine the cornbread ingredients: Add the cornmeal, sugar, salt, baking powder to a medium size bowl and whisk together.How To Make Chicken Tamale Casserole CORNBREAD Avocado – This will add a nice buttery texture to your finished dish.Cilantro – Chopped up fine and sprinkled liberally over top, totally optional if you’re not a cilantro fan.You can substitute this for cheddar or any kind of cheese that melts down well. Cheese – I used freshly shredded Monterey Jack cheese today.Enchilada sauce – 1 can, if you’d prefer to make it fresh please refer to my recipe listed down below.Cooked Chicken – I usually just buy a rotisserie chicken, shred it and use both white and dark meat.Wet ingredients – Buttermilk, melted unsalted butter, 1 egg, 1 can of creamed corn, and 1 can of diced green chilis.Dry ingredients –Cornmeal, salt, baking powder, sugar.Now my dish here is not authentic by any means, it’s a casserole version with some of the same flavors, a cornbread crust topped with enchilada sauce, chicken and lots of cheese. You can then discard of the corn husks or use them as an all natural plate to eat the delicious tamales off of. Tamale is a Mexican dish of seasoned meat wrapped in cornmeal dough and then steamed or baked in corn husks. I don’t think I need to tell you too much more because this casserole speaks for itself. To top it all off, it’s really easy to make. I’m talking lots of chicken, cheese and sauce, and lots of yumminess. Trust me when I tell you that this is a true comfort food. We need to cook more with cornmeal because look at the wonderful dishes you can create with it.
I really do think that cornmeal is underrated. I love love this chicken tamale casserole or pie or whatever you want to call it. Chicken Tamale Casserole in a Skillet made from scratch! Delicious cornbread crust topped with shredded chicken, enchilada sauce and loads of cheese, and clocking in at under 300 calories per serving!