Description
This vegan and oil-free tamale pie is the perfect recipe for when you are feeling like chili and cornbread in a hurry!
Scale
Ingredients
8 cups Chili or Taco Noodle Soup
1 cup cornflour
1 cup oat flour
1 cup water
1/4 cup unsweetened applesauce
2 tablespoons. maple syrup
2 teaspoons apple cider vinegar
1 teaspoon baking soda
1/2 to 1 teaspoon salt
Instructions
- Warm up the chili so that it is hot all the way through. If there is a lot of excess moisture in your chili, drain it or scoop out the beans so that your tamale pie will have a solid base for the cornbread to cook on.
- In a medium-sized bowl, add in the cornflour, oat flour, salt, and baking soda. Mix together so that it is well combined.
- To the dry mixture, add in the water, applesauce, maple syrup, and apple cider vinegar. Mix the batter together so that no dry clumps remain.
- Pour the heated chili into a glass baking dish. We used a square Pyrex baking dish in this recipe video.
- Pour the cornbread batter onto the chili base and smooth it out so that the majority of the chili is covered by the batter.
- Bake the tamale pie at 385 degrees Fahrenheit for 30 minutes. Remove from the oven and allow to cool for 5 to 10 minutes before serving.
- Category: chili, soup, cornbread, oven
- Method: oven
- Cuisine: American
Keywords: cornbread, tamale pie, vegan, oil free, wfpb, chili