Pork Tamale Casserole Tamale Pie

Ingredients

• 2 cups cooked shredded pork shoulder
• 10 ounces red enchilada sauce
• 1 cup canned sweet corn, drained
• 4 ounces diced green chiles
• 8.5 ounces corn muffin mix
• 1 unit large egg
• 0.33 cup whole milk
• 1.5 cups shredded cheddar cheese
• 0.5 teaspoon ground cumin
• 0.5 teaspoon chili powder

Instructions

1. 1

   Preheat your oven to 400°F (200°C) and lightly grease a 9x9 inch baking dish.

2. 2

   In a medium bowl, combine the shredded pork, enchilada sauce, corn, green chiles, cumin, and chili powder.

3. 3

   Spread the pork mixture evenly into the bottom of the prepared baking dish.

4. 4

   In a separate bowl, whisk together the corn muffin mix, egg, and milk until just combined.

5. 5

   Stir 1/2 cup of the shredded cheddar cheese into the cornbread batter.

6. 6

   Pour the cornbread batter over the pork mixture, spreading it to the edges with a spatula.

7. 7

   Bake for 25-30 minutes, or until the cornbread is golden brown and a toothpick comes out clean.

8. 8

   Sprinkle the remaining 1 cup of cheese over the top and bake for an additional 5 minutes until melted.