Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 276.9
- Total Fat: 3.5 g
- Cholesterol: 38.3 mg
- Sodium: 384.7 mg
- Total Carbs: 39.8 g
- Dietary Fiber: 5.8 g
- Protein: 23.6 g
View full nutritional breakdown of Trim Tamale Pie calories by ingredient
Trim Tamale Pie
Submitted by: CHEF_MEG
Introduction
This is a makeover of a dish I often see at potlucks and church suppers. Usually made with loads of cheese and ground beef, I made some easy swaps to cut the fat but keep the flavor. This is a makeover of a dish I often see at potlucks and church suppers. Usually made with loads of cheese and ground beef, I made some easy swaps to cut the fat but keep the flavor.Number of Servings: 6
Ingredients
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Filling:
12 ounces cooked chicken breast, diced
1 bell pepper, diced
1 cup frozen corn
1 cup black beans, drained and rinsed
1 1/2 cups diced tomatoes
2 tablespoons diced jalapeno
1 teaspoon chili powder
1 teaspoon ground cumin
Cornbread:
1/2 cup all-purpose flour
1/2 cup yellow cornmeal
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 teaspoon chili powder
pinch cayenne pepper
2 tablespoons diced jalapeno
1/2 cup frozen corn
1/4 cup shredded reduced-fat sharp Cheddar cheese
1/4 cup egg substitute
1 1/4 cup low-fat buttermilk
Tips
Directions
Preheat your oven to 350 degrees. Spray an 8 X 10 inch baking dish with nonstick cooking spray.
Combine all the ingredients for the filling, then pour into the baking dish and set aside.
Prepare the cornbread. Mix together the dry ingredients in a medium bowl, then add the wet ingredients and stir to combine.
Pour the cornbread batter evenly over chicken mixture. Bake 25-30 minutes, until the topping is lightly browned.
Remove from oven and allow to rest at room temperature for 5 minutes before serving.
Serving Size: Makes 6 one-cup servings.
Combine all the ingredients for the filling, then pour into the baking dish and set aside.
Prepare the cornbread. Mix together the dry ingredients in a medium bowl, then add the wet ingredients and stir to combine.
Pour the cornbread batter evenly over chicken mixture. Bake 25-30 minutes, until the topping is lightly browned.
Remove from oven and allow to rest at room temperature for 5 minutes before serving.
Serving Size: Makes 6 one-cup servings.
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