Poblano and Corn Tamale Pie with Cheddar Crust
A comforting tamale-inspired casserole layered with roasted poblano peppers, sweet corn, and topped with a sharp cheddar cheese crust. This mexican-inspired desserts (vegetarian) ready in about 55 minutes layers masa harina, baking powder, salt into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 350 calories and feeds 6, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 cups masa harina
- 1 tsp baking powder
- 1 tsp salt
- 1/2 cup, melted unsalted butter
- 1 1/4 cups chicken broth
- 2 medium, peeled and diced roasted poblano peppers
- 1 cup, fresh or frozen corn kernels
- 1 cup, drained and rinsed black beans
- 1 1/2 cups shredded sharp cheddar cheese
- 1 tsp ground cumin
- 1 tsp chili powder
- 1/2 tsp garlic powder
- 2, thinly sliced green onions
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Preheat oven to 375°F. In a large bowl, combine 2 cups masa harina, 1 tsp baking powder, and 1 tsp salt. Stir in 1/2 cup melted unsalted butter and 1 1/4 cups chicken broth, mixing until a soft dough forms.
- Step 2: Fold in 2 diced roasted poblanos, 1 cup corn kernels, 1 cup black beans, 1 tsp ground cumin, 1 tsp chili powder, and 1/2 tsp garlic powder.
- Step 3: Transfer the masa mixture into a greased 9x9 inch baking dish, spreading evenly.
- Step 4: Sprinkle 1 1/2 cups shredded sharp cheddar cheese evenly over the top.
- Step 5: Bake uncovered for 30-35 minutes until the cheese is melted, bubbly, and golden brown around the edges.
- Step 6: Remove from oven and let rest for 10 minutes before garnishing with 2 thinly sliced green onions. Serve warm with a side salad or salsa.
Frequently asked questions
How long does Poblano and Corn Tamale Pie with Cheddar Crust take to make?
Total time is about 55 minutes (20 min prep + 35 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover Poblano and Corn Tamale Pie with Cheddar Crust?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in Poblano and Corn Tamale Pie with Cheddar Crust?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Poblano and Corn Tamale Pie with Cheddar Crust for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Poblano and Corn Tamale Pie with Cheddar Crust vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
