Instead of using buttermilk for the cornbread topping you can use a powdered buttermilk substitute. Following the directions on the can, add the powder to the flour mixture and whisk the egg together with water.
2 tablespoons vegetable oil
1 medium onion
2 tablespoons chili powder
2 cloves garlic
1 pound lean ground beef
1 15.5 ounce can black beans
1 14.5 ounce can diced tomatoes
3 ounces (1 cup) shredded cheddar cheese
Fresh cilantro leaves
Ground black pepper
3¾ ounces (¾ cup) unbleached all-purpose flour
¾ cup yellow cornmeal
3 tablespoons sugar
¾ teaspoon baking powder
¾ teaspoon baking soda
¾ teaspoon table salt
¾ cup buttermilk
1 large egg
3 tablespoons unsalted butter
- With a rack in the middle position, heat an oven to 450°.
- For the tamale filling: Mince the onion.
- Mince the garlic with a garlic press.
- Drain and rinse the black beans.
- Drain the tomatoes.
- Prepare 2 tablespoons of minced fresh cilantro leaves.
- In a 12-inch oven-proof skillet, heat the oil over medium until shimmering.
- Add the onion, chili powder, and ½ teaspoon salt and cook until the onion is softened, about 5 minutes
- Add the pressed garlic and cook until fragrant, about 30 seconds.
- Add the beef, beans, and tomatoes and simmer until no pink remains in the meat, breaking up the beef with a spoon, about 5 minutes.
- Stir in the shredded cheese and cilantro and season to taste with salt and pepper.
- For the cornbread topping: Melt and cool the butter.
- In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, and salt.
- In a second bowl, whisk together the buttermilk and egg.
- Stir the buttermilk mixture into the flour mixture until combined.
- Stir in the melted butter until combined.
- Spread the cornbread mixture evenly over the surface of the tamale filling.
- Bake until a toothpick inserted in the center of the cornbread comes out clean, 10-15 minutes.
|Mince the onion, garlic, and cilantro.|
|Rinse and drain the beans, drain the tomatoes.|
|Cook the onion with salt and chili powder then add and cook the garlic.|
|Add beef, beans, and tomatoes and cook until the beef is no longer pink.|
|Stir in the grated cheese and chopped cilantro.|
|For the topping prepare the dry ingredients, melted butter, and egg/buttermilk mixture.|
|Stir the buttermilk mixture into the flour mixture.|
|Then stir in the melted butter.|
|Spread the cornbread batter evenly over the tamale mixture.|
|Bake at 450° until the cornbread is cooked, then serve.|