MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Skillet Summer Vegetable Tamale Pie Categories: Casseroles, Mexican Yield: 2 Servings MMMMM--------------------------FILLING------------------------------- 1 tb Extra-virgin olive oil 1 Poblano chile; stemmed, -seeded, and cut into 1/2" -pieces 1 Shallot; chopped Salt and pepper 1 Ear corn; kernels cut from -cob 1 Zucchini (8 oz); quartered -lengthwise and cut into -1/2" pieces 14 1/2 oz Can diced tomatoes; drained -with juice reserved 1 ts Chili powder 1/2 c Pepper Jack cheese; shredded 2 tb Fresh cilantro; chopped MMMMM--------------------------TOPPING------------------------------- 1/3 c All-purpose flour 1/3 c Corn meal 1 tb Sugar 1/4 ts Baking powder 1/8 ts Baking soda 1/4 ts Salt 1/3 c Buttermilk 1 lg Egg 1 tb Unsalted butter; melted and -cooled Total time: 50 minutes Packed with summery zucchini, fresh corn, and poblano chile and bound in a cheesy tomato sauce, this one-dish skillet supper for two is as filling as it is easy to make. The poblano chile plus pepper Jack cheese and chili powder created a Southwestern flavor profile. We packed the vegetables into an 8" skillet, keeping the generous filling from spilling over. A layer of simple buttermilk cornbread spread on top and baked until golden brown provided a delicious foil for the saucy, spicy vegetables. If you don't have buttermilk on hand, you can substitute 1/3 cup of milk and 1-1/2 ts of lemon juice; stir together and let the mixture sit until it thickens, about 5 minutes. To make individual portions, divide the filling evenly between two 6" pie plates; spread half of the cornbread topping evenly over the filling in each pie plate and bake on a rimmed baking sheet. Serve with sour cream, if desired. For the filling: Adjust oven rack to middle position and heat oven to 450°F. Heat oil in 8" ovensafe skillet over medium heat until shimmering. Add poblano, shallot, and 1/4 ts salt and cook, stirring frequently, until softened, about 5 minutes. Add corn, zucchini, and tomatoes. Cover and cook, stirring occasionally, until just tender, 6 to 8 minutes. Stir in chili powder and cook until fragrant, about 30 seconds. Off heat, stir in pepper Jack, cilantro, and reserved tomato juice. Season with salt and pepper to taste; set aside. For the topping: Whisk flour, corn meal, sugar, baking powder, baking soda, and salt together in medium bowl. Whisk buttermilk and egg together in small bowl. Stir buttermilk mixture into flour mixture until uniform, then stir in melted butter until just combined. Dollop cornbread topping evenly over filling, then spread into even layer, covering filling completely. Bake until cornbread is golden and toothpick inserted in center comes out clean, 12 to 15 minutes. Serve. Recipe FROM: , MMMMM