Craving Corn

Now that fresh corn on the cob season is slowly getting under way, what better time to enjoy a dish packed with corny flavor?

“Turkey-Andouille-Pinto Bean Tamale Potpie with Corn Bread” is a recipe I concocted after saving this recipe for “Pork Tamale Potpie with Corn Bread” from the February 1990 issue of Gourmet magazine. It makes use of fresh or frozen corn, and has the bonus of a corn bread topper.

As you can tell I took a few liberties with the original recipe by adding diced andouille sausage, pinto beans and chipotle cheddar, as well as substituting ground turkey for ground pork.

This is a hearty dish that’s kind of like chili con carne that’s been baked with a thick layer of cheesy cornbread on top of it. Add a tossed green salad, and it’s one satisfying meal — when you’re jonesing for corn.

Turkey-Andouille-Pinto Bean Tamale Potpie with Corn Bread

(Serves 8 )

For turkey mixture:

1 cup chopped onion

1 cup chopped green bell pepper

2 tablespoons vegetable oil

1 1/2 pounds ground turkey

A 12-ounce can tomato sauce

A 14 1/2-ounce can of chopped tomatoes and their liquid

2 tablespoons tomato paste

10-ounce package frozen corn, thawed or fresh corn kernels

3 links cooked andouille sausage, chopped

1 can of pinto beans, rinsed and drained

1 tablespoon plus 1 teaspoon ground cumin

1/2 teaspoon ground allspice

2 teaspoons chili powder

1 tablespoon Worcestershire sauce

1 teaspoon Tabasco plus additional to taste

For topping:

1 cup all-purpose flour

1 cup yellow cornmeal

3 tablespoons sugar

2 teaspoons baking powder

3 tablespoons unsalted butter, melted and cooled

3/4 cup milk

1 large egg, beaten lightly

1/2 cup grated chipotle cheddar cheese

To make turkey mixture: In a large skillet, cook onion and bell pepper in the oil over moderately low heat, stirring, until onion is softened, add turkey, and cook mixture over moderate heat, stirring and breaking up any lumps, until turkey is no longer pink. Stir in tomato sauce, chopped tomatoes and their liquid, tomato paste, corn, andouille sausage, pinto beans, cumin, allspice, chili powder, Worcestershire sauce,  1 teaspoon Tabasco, and salt and black pepper to taste. Simmer mixture, stirring occasionally for 30 minutes. If mixture seems dry, add about 1/2 to 3/4 cup water and stir to mix well. Add more Tabasco if needed. Spoon mixture into a large casserole dish. Mixture may be made 1 day ahead in advance and kept, covered, and chilled.

To make topping: Into a bowl, sift together flour, cornmeal, sugar, and baking powder; add butter, milk, and egg. Stir batter until it is just combined. Stir in cheddar. Drop batter by large spoonfuls around the edge of the casserole.

Bake potpie in middle of preheated 400-degree oven for 10 minutes, then reduce heat to 350 degrees, and bake potpie for 30 minutes more.

Inspired by a recipe published in Gourmet magazine, February 1990

More: “Honey-Glazed Spago Corn Bread”

More: The Country’s Oldest and Priciest Cheddar

More: Canadian-Bacon Strata

More: “Macaroni and Cheese”

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Date: Thursday, 13. May 2010 5:25
Trackback: Trackback-URL Category: Cheese, General, Recipes (Savory)

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  1. 1

    YUM!!! Corn is absolutely my favourite veggie and I’d have it for every meal of the day if I could. I love having bits of corn in corn bread and this looks totally awesome:-)

  2. 2

    I also love corn but here in Belgium, corn isn’t a real veggie because the farmers grow them to feed the animals on the farm. Corn is very under estimated over here,..not like in America!

  3. 3


    Where do you get the chipotle cheddar? Sounds and looks good

  4. 4

    I love this idea. I may adapt it with my favorite chili recipe. I love that you saved a recipe from 1990. Hard copy or digital? :-) Also I’m jealous that you have fresh corn in season already although thankfully the first day of our outdoor farmers’ market is Saturday so I’m looking forward to seeing what I can find.

  5. 5

    This looks delicious, hearty, and super satisfying. That cheddar is awesome!

  6. 6

    It’s hard to say no to corn. It’s even harder to say no to cornbread. Please pass this over!

  7. 7

    It’s like a turkey tamale pie, and I love that you used turkey! The chipotle cheddar sounds great with this too.

  8. 8

    I adore corn, well the origin is in my continent..and your turkey tamale looks fabulous! Comforting for the soul :)



  9. 9

    there are very few corn preparations that i enjoy more than simply slathering an ear with butter and grilling it, but this dish is VERY appealing. i like how you spruced it up too–one can never go wrong by adding sausage. :)

  10. 10

    whoa, looks like you were craving a lot more than just corn momma. wow, we have everything in here for the tastebuds. love it.

  11. 11

    I love sweet corn. I love it just plain boiled with some salt or ade soup with it. Have never tried it this way…looks very delicious. The sausage is new to me. I’m sure it adds lovely flavour to this dish. Thanks for sharing, Carolyn. Have a wonderful weekend. Mary

  12. 12

    Sally: I used Cabot Chipotle Cheddar that I got as a sample. It’s the cheese pictured in the photo above.

  13. 13

    I LOVE the idea of the topping… it sounds amazing…

  14. 14

    I have never had anything like that! Looks like a nougat to me :)

  15. 15

    Delicious and comforting dish. Cheesy cornbread is never wrong in my book.
    I like andouille sausage and the chipotle cheddar… I’ve got to keep my eyes open when I go to the store.

  16. 16

    When the flavoured cheese(s) introduced we used to get them and I loved cooking with them from macaroni pie, to sandwiches, scones etc. They really added a kick to things. However, for the past 2 years, they have stopped importing them :(

  17. 17

    Oh yum, I share your love of this tasty veggie and look to savor this delicious recipe soon.

  18. 18

    […] Turkey-Andouille-Pinto Bean Tamale Pot Pie with Corn Bread Share and […]

  19. 19

    […] Turkey-Andouille-Pinto Bean Tamale Potpie with Corn Bread Share and […]

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