Turkey Tamale Pie

Instructions

1. 1

   Position an oven rack in the center and heat the oven to 425°F.

2. 2

   Melt the butter in an uncovered 5- to 7-quart Dutch oven over medium heat. Continue cooking, gently swirling the pot, until the milk solids are toasted brown and the butter smells nutty.

3. 3
   Mise en place

   While the butter browns, dice the yellow onion. Cut the kernels from the corn. Drain and rinse the black beans. Shred 4 ounces of sharp cheddar from the block. Thinly slice the green onions and mince the cilantro. When the butter is browned, pour it into a heatproof container and reserve it for the cornbread crust.

4. 4

   Return the Dutch oven to high heat. Add the ground turkey and cook, breaking it apart with a wooden spoon or potato masher, until no longer pink and beginning to brown, about 8 minutes.

5. 5

   Add the yellow onion and jarred minced garlic. Cook, stirring frequently, until the onion softens, about 4 minutes.

6. 6

   Add the chili powder, cayenne, cumin, and coriander. Cook until fragrant, about 30 seconds.

7. 7

   Add the corn, black beans, crushed tomatoes, and chicken broth. Bring to a simmer, then stir in the shredded sharp cheddar. Reduce the heat to low and cook uncovered, stirring occasionally, until the filling reaches a thick, stew-like consistency, about 10 minutes.

8. 8

   While the filling simmers, make the crust: In a large bowl, whisk together the cornmeal, flour, sugar, 1 teaspoon kosher salt, baking powder, and baking soda.

9. 9

   In a second bowl, whisk together the eggs, 3/4 cup sour cream, and buttermilk. While whisking continuously, slowly drizzle in the reserved brown butter.

10. 10

    Add the wet ingredients to the dry ingredients and whisk until evenly combined.

11. 11

    Remove the Dutch oven from the heat. Stir in the green onions and cilantro. Season to taste with kosher salt and black pepper.

12. 12

    Place small dollops of batter across the turkey filling. Gently spread the dollops together into an even layer without mixing the batter into the filling.

13. 13

    Transfer the uncovered Dutch oven to the oven. Bake until the crust is pale golden and a skewer inserted into the cornbread comes out clean, about 20 to 25 minutes.

14. 14

    Let cool uncovered for 15 minutes. Serve with sour cream.