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
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
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