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Sourdough Skillet Tamale Pie


This recipe is a quick, economical, and filling main dish using ingredients usually on hand.  It's great for those days when you just don’t have time to prepare something complicated. Make it gluten-free with a brown rice sourdough starter



  • 1 pound ground beef
  • 1 medium onion, chopped
  • 1 clove garlic, crushed
  • 1 medium bell pepper, chopped
  • 1 (14-ounce) can organic diced tomatoes
  • 2 tablespoons tomato paste
  • 1 cup frozen or canned organic corn, 
  • ½ cup sliced olives
  • 1 teaspoon sea salt
  • 1 teaspoon ground cumin
  • 1 teaspoon (or more) chili powder
  • ½ cup fresh sourdough starter
  • 1 cup cornmeal or sprouted corn flour 
  • ½ cup cultured buttermilk
  • 2 eggs
  • ½ teaspoon baking soda
  • ½ teaspoon sea salt
  • 1-2 cups grated cheddar or pepper jack cheese



  1. Brown ground beef and onion a large cast iron skillet. Stir in chopped bell pepper, tomatoes, garlic, corn, olives, salt, cumin, chili powder, and tomato paste. Bring to a boil; reduce heat, cover, and let simmer 10 minutes.
  2. Meanwhile, mix sourdough starter, corn flour, buttermilk, eggs, baking soda, and salt together. Pour over hot meat mixture and sprinkle with grated cheese. 
  3. Place the skillet in a 350°F oven for about 45 minutes, until cornbread topping is solid and cheese is golden brown. 
  4. Alternatively, make in a 9x13-inch glass baking dish. Simply transfer the meat mixture to the baking pan before topping with sourdough mixture and sprinkling the cheese. 
  5. Leftovers, if any, can be frozen.


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