Really freaking good. I cooked this with Steph, and David went back for thirds even though he generally doesn't like cornbread or tamales because they're often dry. This was moooiiist :D

Our edits: We used 2 ears of corn and roasted them in the oven in foil with butter and salt. We used 1/2 cup of the kernels in the cornbread mixture (as per the recipe) and then sautéed the rest with the onions after the onions had become translucent. David thinks there was too much corn in the onion mixture, so maybe just use one large ear of corn next time.

I doubled the liquid ingredients in the cornbread mixture, but NOT the dry ingredients.

Instead of ground chicken, we used chicken breast (about 1.3 lbs or more). We pressure cooked it for 10 minutes in the instant pot, along with the tomato sauce, garlic, chili powder (I used 1/2 tsp instead of 2 tsp, but next time I'll use 1 full tsp), oregano, cumin, salt, and pepper. I also added 1.5 cups of chicken broth for the pressure cooking. After manually releasing, we carefully used the electric beater to shred the chicken in the instant pot bowl. Much juicier and better than ground chicken. The tomato sauce was then too watery, so we put the inner pot from the pressure cooker on the stove on low, and simmered it down to thicken it. Once that was thick enough, we added it in with the chicken, onions, and corn, and let that mixture reach nappe consistency. Then we added the cornbread mixture on top and popped it in the oven. It was ready when the cornbread moved as a whole rather than rippling like liquid, and when the sheen on top became matte/satin instead of wet and glossy. Also, a toothpick gouged into the top made the cornbread flake apart.

Used cotija cheese instead of shredded mexican cheese mix.

"The BEST chicken tamale pie with a fluffy whole wheat honey jalapeno cornbread. This recipe will knock your socks off! Serve with guacamole and hot sauce."

Servings: 6 / Calories: 338