Ingrid Hoffman inspired me so much on Saturday that I promptly left the house after viewing her new program on the Food Network and picked up everything I would need to make the spicy Chipolte Tamale Pie. Unfortunately my local grocery store is Whole Foods so there isn’t a box of Jiffy Cornbread allowed within 500 feet of that place so I ended up purchasing the Arrowhead Mills Muffin and Cornbread mix, which I wasn’t really thrilled with. The batter was ridiculously runny when made to the package instructions, so much so in fact that I ended up adding additional mix to thicken it. I just wasn’t feeling “brave” enough to see if batter the consistency of water would bake adequately, especially with all of those peppers and lean ground turkey on the line. Ultimately, the dish turned out quite well, with the exception of a cracked top (once again I’m totally passing the buck here and blaming Arrowhead Mills) and also possibly the fact that I used a round deep cake-pan as opposed to a square dish. Pair this hearty pie with a Corona and you’ve got a quick and festive summer meal to feed your starving beach combing crew.
 Peppers, Onions & Turkey |
 Add Spices, Chipolte and Beans; Simmer |
 Pat Firmly Into Baking Dish |
 Top With Cornbread Batter |
 Bake & Cool Slightly |
 Caliente! |