Slow Cooker Tamale Pie with Cornbread Topping

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This Slow Cooker Tamale Pie is cozy comfort food made easy. Tender pork simmers in a savory tomato and chile sauce, then gets topped with fluffy cornbread and cooked right in the crockpot. A hearty, from-scratch dinner perfect for busy weeknights or relaxed family meals.

Author: Chrissi | firsthomelovelife.com
Prep Time: 25 MINS
Cook Time: 6 HOURS 15 MINUTES
Total Time: 6 hours 40 minutes
Yield: 6-8 SERVINGS 1x
Category: DINNER
Method: SLOW COOKER
Cuisine: MEXICAN INSPIRED

Ingredients

Scale

Pork Filling

1 teaspoon salt
½ teaspoon chili powder
2 pounds pork shoulder, fat trimmed and cut into 1-inch pieces
1 tablespoon olive oil
2 garlic cloves, minced
1 medium onion, finely chopped
1 Anaheim chile, seeded and finely chopped
½ teaspoon ground cumin
1 (28–32 ounce) can crushed tomatoes
1 (16-ounce) package frozen corn, defrosted
(or 3½ cups fresh corn cut from the cob)

Cornbread Topping

1 cup yellow cornmeal
2 tablespoons sugar
1 cup all-purpose flour
1 tablespoon baking powder
2 tablespoons unsalted butter, melted
¾ cup milk
2 large eggs
1 cup finely shredded cheddar cheese
6 shakes Tabasco (or to taste)

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Instructions

Sprinkle the salt and chili powder over the pork pieces.
Heat the olive oil in a large skillet over high heat. Brown the pork on all sides, then transfer it to a 5–7 quart slow cooker.
In the same skillet, add the garlic, onion, Anaheim chile, and cumin. Sauté until softened, about 5–7 minutes.
Add the crushed tomatoes and cook until slightly thickened, scraping up any browned bits.
Pour the tomato mixture and corn into the slow cooker with the pork. Stir to combine.
Cover and cook on HIGH for 4 hours, until the pork is tender.
In a bowl, mix the cornmeal, sugar, flour, and baking powder.
In another bowl, whisk together the melted butter, milk, and eggs. Add to the dry ingredients and stir until smooth. Fold in the cheddar cheese and Tabasco.
Skim excess fat from the pork mixture, then spread the cornbread batter evenly over the top.
Cover and cook on HIGH for 1 hour, until the cornbread is set.
Uncover and cook for an additional 30–45 minutes until fully cooked through.
Serve warm directly from the slow cooker.

Notes

Pork shoulder works best for tender, flavorful results
Fresh corn adds great texture when in season
Adjust the heat by adding more or less Tabasco
Leftovers taste even better the next day

Find it online: https://www.firsthomelovelife.com/easy-slow-cooker-tamale-pie/