It’s harvest time in Kansas and it’s also time to bring the cattle in for the winter. Pat and I got to help our friends work their calves out at Dutch Creek Ranch the other day. They have Spring calves, so they are now in the process of separating their calves from their Mommas and it always makes me think of us Mommas and our babies. It’s such a big step to send our little ones off to school or off to college or work or off to (gulp) get married! But it’s nice to know that when those big “babies” come home we get to be the ones to provide a warm, home-cooked meal to gather us all around the family table again.
Ready to Come Home?
This week on Moms Everyday we helped you come around the table with a delicious Inverted Tamale Pie made with Pulled Pork (hey, it’s pork month… why not)! This is a super simple meal that can be prepared ahead, assembled when you’re ready, and warmed to melty in just 20 minutes, so it’s great for Taco Tuesday, a tasty game dish, or just an excuse to get around the table!
Inverted Tamale Pie with Pulled Pork
Note: The first thing you’ll need to do is prepare your pulled pork. You can purchase pulled pork already prepared, make your own with this recipe, or use leftovers!
1 cup cornmeal
¾ cup flour
1 ½ tsp. baking powder
½ tsp. baking soda
2 Tbs. granulated sugar
2 eggs, beaten
1 ½ cups buttermilk
½ cup butter, melted and cooled slightly
10 oz. can enchilada sauce, red or green, whichever you prefer
2-3 cups cooked pulled pork, seasoned with 2-3 tsp. of your favorite Southwest seasoning blend (I like CopperLeaf Gourmet) combined with 1-2 cups cooked pinto beans
1 cup shredded sharp cheddar cheese
In a bowl, combine dry ingredients and set aside.
In a separate bowl, combine eggs with buttermilk and melted butter; add egg mixture to dry ingredients and stir just until mixture is combined (mixture may even be a little lumpy, this is ok!)
Pour prepared cornmeal mixture into a greased 10”-12” cast iron skillet or a greased baking dish; bake on center rack, uncovered, in preheated 375 degree F. oven for 20-22 minutes, or until a knife inserted into the center comes out clean and top of cornbread is golden brown.
Here’s Where it Gets Good:
Remove cornbread from oven and pour enchilada sauce over the top, using a fork to prick the cornbread and work some of the enchilada sauce down into it.
Top sauce with warm, prepared pulled pork and beans, then sprinkle the top with cheese. Bake, uncovered, for 20-25 minutes or until hot throughout and bubbly on top.
Serve topped with your favorite condiments – salsa, chopped cilantro, sliced olives, sour cream, green chilies, etc.
Let’s Get YouCookin,
**This recipe was featured as part of Chef Alli’s Farm Fresh Kitchen on MomsEveryday Kansas and WIBW 13 News, October 2015. Special thanks to the farmers and ranchers of the Kansas Farm Food Connection for making this segment possible.