This Gluten Free/Corn Free Tamale Pie is a gut-healthy version of the classic. Additionally, there are no nightshades, making it an allergy friendly dish!
When I told my husband that I was going to make a tamale pie without corn, gluten, or nightshades, he gave me a sideways glance and said, “Okaaaaaaay…” He’s an Arizonan with memories of church potluck tables full of authentic Mexican food, especially tamale pie. He was quite skeptical of some crazy AIP version of same.
Until he tried it.
I watched him taste it to gauge his reaction, careful not to appear too eager. “It’s good!” he said, with the tone of voice someone uses when they are surprised by their own words. Yay! A win for the AIP!
I made a full pan of this recipe, and by the time we were done with dinner, three of us left only one serving in the pan. Sooooo, I had to share it with you.
If you are familiar with tamale pie, you know that the topping is typically made from cornmeal, and you may be wondering how this topping can be gluten free and corn free. The secret is… PLANTAINS! Plantains make a batter that is comparable in texture and in its slight sweetness. It works well enough that we all went back for seconds (ok, thirds).
You will need a good food processor to accomplish the batter. This is the one I use. It works like a champ!
I think a big ol’ green salad is called for. You could have Southwest Spinach Salad or a simple Caesar salad, using my GF/DF/EF Caesar Dressing. Ooooo, Spinach Cherry Summer Salad would be good, too! You choose.
Though it is now summer, this recipe is “evergreen.” I hope you enjoy it!
As always, I am wishing you great love and deep healing!
P.S. If you want more fun recipes, please browse my cookbooks on this page, and choose one for your very own! Thank you for supporting my bloggy efforts! 🙂
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