Tamale Cornbread

4 Smart Points/Cornbread * 0 Smart Points/Cilantro Lime Crema

 

It is said that 7000 years ago pre-Columbian Aztec women followed the troops across Mexico furiously forming corn masa and highly-seasoned meat into baked or steamed “dumplings” tightly wrapped in their own husks. Often relegated to holidays and famously labor-intense, Mexican Americans with their neighbors and close friends, tamales have earned their home in our national cuisine. Here, I simplify them a bit and created a show-stopping loaf that when carefully carved serves six to eight for a dinner party. The accompanying side of Cilantro Lime “Crema” pungent with fresh garlic, makes for an addictive dip for just about anything from freshly cut veggies to grilled chicken.

 

 

Tamale Cornbread

Makes one 9x5x3-inch loaf, serving 8

Per one-inch slice: 4 Smart Points

 

For the filling:

¾ pound ground chicken or turkey breast

½ cup diced red bell pepper (about ½ medium pepper)

½ cup diced green bell pepper (about ½ medium pepper)

1-ounce packet low-sodium taco seasoning packet

1 large egg, beaten

 

For the cornbread:

1 cup yellow corn meal

1 cup all-purpose flour

½ cup Stevia in the Raw

1 tablespoon plus 1 teaspoon (4 teaspoons) baking powder

2 teaspoons sodium-free granulated chicken bouillon

1 cup 0% fat Greek yogurt

2 large eggs

 

 

Preheat oven to 350 degrees. Spray a 9x5x3-inch 2-quart loaf pan with non-stick (preferably “baking”) cooking spray.

In a large skillet set over medium heat, sauté the ground chicken, breaking down into small pieces for 2 minutes. Add the diced peppers and continue to sauté for 4 to 6 minutes more until tender. Add 1 cup water and the seasoning packet. Reduce heat to medium low and cook until thickened, about 4 minutes. Set aside to cool for 10 to 20 minutes. When cool, add the beaten egg and incorporate thoroughly.

Meanwhile, thoroughly mix the cornmeal, flour, Stevia, granulated bouillon, and baking powder in a large bowl. In a separate small bowl, mix the Greek yogurt, eggs, and ½ cup water. Slowly mix the wet ingredients into the dry.

Set a large metal tablespoon in a cup of water. Using a rubber spatula, place ¼ of the cornbread mixture into the bottom of the prepared loaf pan, and spread evenly using the back of the large, wet tablespoon. Using another ¼ of the cornbread mixture, with the rubber spatula and wet tablespoon, carefully construct a “wall” around the perimeter of the loaf pan. Spoon half of the cooled meat mixture into the center channel. Repeat the wall-building, meat-filling process once more with ¼ more of the cornbread batter and the remaining meat mixture. Finally, top the loaf with the remaining ¼ of the cornbread batter and smooth out using the backside of the wet tablespoon.

Bake the loaf on the center rack of the pre-heated oven for 35 to 40 minutes until the loaf is golden brown, coming away from the sides of then pan, and an inserted toothpick comes out clean. Allow to cool in the pan for 10 minutes, run a thin knife around the outer edges, and invert onto a platter or cutting board to serve immediately, slicing into 8 one-inch pieces with a serrated knife.

 

Cilantro Lime “Crema”

Makes 1¼ cups, serving 8

Per about 2 tablespoons “Crema:” 0 Smart Points

 

2 medium cloves garlic, peeled

1 cup packed cilantro leaves (about ½ bunch, leaves only)

2 teaspoons freshly squeezed lime juice

½ teaspoon grated lime zest

1 cup 0% fat Greek yogurt

 

 

Place all ingredients and ¼ cup water in the bowl of a food processor or the jar of a blender. Blend or process for one minute, scraping down sides with a rubber spatula halfway through. Keep in the fridge in a tightly covered bowl, stirring to re-incorporate yogurt before each serving.