I think almost every blogger has their own person blog “role models” who inspire us, guide us, help us in times of need, and seriously awe us. Through the years my blogging role models have definitely changed since the blogs I read have drastically changed. I started reading blogs in college and first was really interested in health and fitness blogs. After awhile I got really sick of reading about how many miles someone ran and exactly what they ate for breakfast, snack #1, lunch, post-workout snack, and dinner. That’s when I ventured into reading food blogs and some of my first blogger crushes were Joy the Baker, smitten kitchen, Bake or Break, and Cookie Madness.
While I still love these bloggers I definitely have some new favorites and new role models. One in particular is Lindsay from pinch of yum. Not only is she a fellow Minnesotan, but every. single. thing. she makes looks amazingly delicious. What makes her even cooler is that she is a fabulous resource for fellow bloggers. She has a whole page on her blog offering advice and she and her husband Bjork just started a program called Food Blogger Pro, that bloggers can sign up for and get guidance on everything you could ever want to know about starting and growing your blog. So amazing!
Like I said, every single recipe that Lindsay posts makes me drool, but I was drawn in particular to her Chicken Tamale Pie. I mean cornbread + taco chicken + enchilada sauce + cheese?! Right up my alley. I adapted the recipe to suit what I had in my cupboard, and holy cow was it delicious. One of the major differences between Lindsay’s recipe and mine is the size of cornbread mix. I bought Trader Joe’s Cornbread in a 15 ounce box, while she used a Jiffy cornbread which was 8.5 ounces. I just increased the amount of milk and egg that I used and it worked out perfectly. I really liked the bigger ratio of cornbread and its sweetness really complimented the spiciness of the taco seasoning and enchilada sauce.
Just as importantly as it’s deliciousness-factor, is the fact that it was incredibly easy to make on a week night. I used a rotisserie chicken, but you could also bake a couple of chicken breasts (even better if you do it the day before!) to shred up. It is definitely one of those meals that looks and tastes like it was a lot of work, but really isn’t. But that can be our secret.
- 1/2 cup milk
- 2 eggs
- 1 (15 oz) box cornbread mix
- 1 1/2 tbsp taco seasoning, divided
- 1 can cream style corn
- 1 can diced tomatoes with green chiles
- 1 (10 oz) can enchilada sauce
- 2 cups shredded chicken (I used rotisserie chicken)
- 3/4 cup shredded Mexican style cheese
- chopped cilantro
- Preheat oven to 400 degrees F.
- Combine milk, eggs, cornbread mix, 1/2 tbsp taco seasoning, corn, and tomatoes.
- Pour mixture into 9 inch pie dish coated with cooking spray.
- Bake in preheated oven for 20-30 minutes, until top is golden and it is barely set.
- While baking, toss chicken in remaining 1 tablespoon of taco seasoning.
- When cornbread is barely set, poke with fork.
- Pour enchilada sauce over cornbread slowly.
- Top with chicken and sprinkle with cheese.
- Bake another 10-15 minutes, until cheese is melty.
- Let stand 5 minutes.
- Top with cilantro.