Nutrition for Runners: Skillet Tamale

Tonight’s recipe is a recipe my wife found in Mark Bittman‘s The Food Matters Cookbook. We have tried this one a few times now and it is becoming a regular addition to our rotation.

For this recipe you’ll need:

  • 1 cup cornmeal
  • 1 1/2 cups hot water
  • Salt
  • 2 tablespoons of olive oil
  • 8 ounces of ground meat (we used turkey)
  • Black pepper
  • 1 tablespoon minced garlic
  • 1 tablespoon chili powder
  •  8 Roma tomatoes, chopped
  • 3 cups corn kernels
  • 1/2 teaspoon baking powder

To prepare heat the oven to 400 F. Combine the cornmeal, hot water and a pinch of salt. Stir with a fork until smooth.

Put the oil in a deep, ovenproof skillet over medium-high heat. When it’s hot add the meat, sprinkle with salt and pepper and cook until nicely browned (5-10 minutes). Lower the heat, add the garlic and cook, stirring occasionally (about 5 minutes). Stir in the chili powder, tomatoes and corn, turn off the heat.

Stir the baking powder into the cornmeal mixture. When the mixture is the consistency of thick pancake batter spoon it into the skillet on top of the filling. Bake until the cornbread has cracked and turned golden and is cooked all the way through (20-25 minutes).

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