Easy Skillet Tamale Pie with Cornbread Crust

seriouseats.com

Gary Van Dyke

6 tablespoons (90g) unsalted butter

1 pound (455g) ground beef chuck

1 medium onion, diced (about 1 cup)

4 medium cloves garlic (20g), thinly sliced

2 tablespoons (18g) ancho chile powder

¼ teaspoon cayenne pepper (optional)

1 tablespoon (9g) ground cumin

1 teaspoon (3g) ground coriander

1 cup frozen or fresh corn kernels, thawed if frozen

1 ( 15- ounce) can black beans, drained and rinsed

1 ( 28- ounce) can whole peeled tomatoes, drained and crushed with your hand through fingers to roughly break up

1 cup (235ml) homemade chicken stock or low-sodium broth

4 ounces grated sharp cheddar cheese (about 1 cup; 115g)

3 scallions, thinly sliced

½ cup fresh cilantro leaves and fine stems, minced

Kosher salt and freshly ground black pepper

subheading: For the Brown Butter Cornbread Crust:

1 cup ( 5 ounces; 140g) fine yellow cornmeal

1 cup (4. 5 ounces; 128g) all-purpose flour

4 tablespoons (60g) sugar

1 teaspoon (3g) Diamond Crystal kosher salt; for table salt, use half by volume or the same weight

2 teaspoons (8g) baking powder

¼ teaspoon baking soda

2 large eggs

6 ounces (about ¾ cup) sour cream

4 ounces (about ¼ cup) cultured buttermilk

Sour cream, for serving

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