Tamale Pie, Quick/Easy Vegetarian

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RevS

¼ cup extra-virgin olive oil

1 cup fresh corn kernels from 1 to 2 ears of corn

1 medium onion, diced

1 red bell pepper, diced

1 poblano pepper, diced

Kosher salt and freshly ground black pepper

4 medium cloves garlic, thinly sliced

1 serrano pepper, minced

1 tablespoon ground cumin (preferably from whole seeds)

1 teaspoon ground coriander (preferably from whole seeds)

1 teaspoon dried oregano

3 tablespoons ancho chile powder

1 cup pitted green olives, sliced

1 tablespoon soy sauce

1 ( 28- ounce) can whole peeled tomatoes, drained and coarsely crushed with your hand

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

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

4 ounces grated sharp cheddar cheese (about 1 cup)

3 scallions, thinly sliced

½ cup fresh cilantro leaves and fine stems, minced

subheading: For the Brown Butter Cornbread Crust:

6 tablespoons unsalted butter

1 cup (about 5 ounces) fine yellow cornmeal

1 cup (about 5 ounces) all-purpose flour

4 tablespoons sugar

1 teaspoon kosher salt

2 teaspoons baking powder

¼ teaspoon baking soda

2 eggs

6 ounces (about ¾ cup) sour cream

4 ounces (about ¼ cup) cultured buttermilk

½ cup thinly sliced scallions

1 red jalapeño pepper, finely minced

Sour cream, for serving

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