Gluten-Free Corn and Poblano Tamale Pie

Ingredients

• 1.5 cups Cornmeal
• 1 cup Milk
• 1 Egg
• 0.25 cup Butter
• 1 tsp Baking powder
• 0.5 tsp Salt
• 2 Poblano peppers
• 2 cups Corn kernels
• 1 medium Onion
• 2 cloves Garlic
• 1 cup Monterey Jack cheese
• 1 tbsp Olive oil
• 0.5 tsp Chili powder
• 0.25 tsp Cumin

Instructions

1. 1Preheat oven to 375°F (190°C).
2. 2In a bowl, combine cornmeal, milk, egg, melted butter, baking powder, and salt. Mix well.
3. 3Heat olive oil in a skillet over medium heat. Add diced onion and garlic and cook until softened, about 5 minutes.
4. 4Add diced poblano peppers and corn kernels and cook until softened, about 5 minutes.
5. 5Stir in chili powder and cumin.
6. 6Pour half of the cornmeal mixture into a greased 9-inch pie dish. Spread the corn and poblano mixture over the cornmeal layer. Sprinkle with shredded Monterey Jack cheese.
7. 7Pour the remaining cornmeal mixture over the filling.
8. 8Bake for 40-45 minutes, or until golden brown and set.

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