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Golden cornmeal-topped tamale pie in a cast-iron skillet with one wedge lifted, showing the bean and vegetable filling

Vegan Zucchini Corn Tamale Pie with Cornmeal Crust

A one-skillet vegan tamale pie with a thick zucchini, corn and black bean filling and a soy milk cornmeal topping. It bakes at 200 C / 400 F for 25 minutes.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Mexican-Inspired
Calories: 288
Ingredients Method Notes

Ingredients
  

Filling
  • 2 tbsp olive oil
  • 1 yellow onion medium (150 g); diced
  • 1 red bell pepper medium (150 g); diced
  • 3 cloves garlic minced
  • 1 tbsp chili powder
  • 1 1/2 tsp ground cumin
  • 1 tsp smoked paprika
  • 1/2 tsp fine salt
  • 2 zucchini medium (400 g); cut into 1.5 cm / 1/2-inch dice
  • 240 g frozen corn kernels / 1 1/2 cups; no need to thaw
  • 1 can black beans (425 g / 15 oz); drained and rinsed
  • 1 can crushed tomatoes (400 g / 14 oz)
  • 120 ml vegetable broth / 1/2 cup
  • 1 tbsp lime juice
  • 1/4 cup fresh cilantro chopped, for serving
Cornmeal topping
  • 150 g yellow cornmeal / 1 cup; medium or fine grind
  • 65 g all-purpose flour / 1/2 cup
  • 1 tbsp baking powder
  • 1/2 tsp fine salt
  • 240 ml unsweetened soy milk / 1 cup
  • 1 tsp apple cider vinegar
  • 3 tbsp neutral oil such as avocado or canola
  • 1 tbsp maple syrup

Method
 

Make the filling
  1. Heat the oven to 200 C / 400 F with a rack in the center. Dice the onion, bell pepper and zucchini.
  2. Heat the olive oil in a 30 cm / 12-inch oven-safe skillet with 5 cm / 2-inch sides over medium heat. Cook the onion and pepper for 5 minutes until soft. Stir in the garlic, chili powder, cumin, smoked paprika and 1/2 tsp salt, and cook for 1 minute until fragrant.
  3. Add the zucchini and cook for 4 minutes until it starts to release liquid. Stir in the corn, black beans, crushed tomatoes and broth. Simmer uncovered for 8 to 10 minutes, stirring now and then, until a spoon dragged across the bottom leaves a clear trail. A wet filling is what makes the topping sink. Stir in the lime juice and take the skillet off the heat.
Add the topping and bake
  1. While the filling simmers, whisk the cornmeal, flour, baking powder and 1/2 tsp salt in a medium bowl. Stir the soy milk and vinegar together, then whisk in the oil and maple syrup. Pour the wet mix into the dry and stir just until combined. The batter will be thick, and a few lumps are fine.
  2. Spoon the batter over the hot filling in dollops, then spread it gently to the edge of the skillet with the back of the spoon. Small gaps are fine.
  3. Bake on the center rack for 25 minutes, until the topping is golden, a toothpick in the center of the topping comes out clean and the filling bubbles at the edges.
  4. Rest the pie in the skillet for 10 minutes. Scatter the cilantro over the top and cut into 6 wedges.

Notes

  • Use medium-grind yellow cornmeal, not masa harina or instant polenta.
  • Rinse canned black beans so the filling tastes clean instead of salty.
  • Spread the batter all the way to the skillet edge so it seals in the filling.
  • Small gaps in the topping are fine, steam escapes through them.
  • Use an oven mitt on the skillet handle after baking, it stays hot for a while.