...and...here's the copy/paste version.
Tamale Casserole
1 batch stale Cornbread (2-3 days old)
1 stick of Unsalted Butter (separated in 1 Tb and 7 Tb)
(2) Red Bell Pepper, chopped
(3) Poblano Peppers, roasted, peeled, and chopped
(3) Celery ribs, chopped
(1) Sweet Yellow Onion, chopped
(6) Garlic cloves, minced
(2) Jalapenos, seeded and chopped
(2) Chipotles in Adobo Sauce, chopped
1 Tb Dried Mustard
1 Tb Dried Sage
1 Tb Dried Oregano
1.5 tsp Cumin
1.5 tsp Dried Rosemary
1.5 tsp Dried Thyme
(1) bunch Cilantro, chopped
(20) Tortillas Chips, crushed
12 oz Frozen Corn
4 oz crumbled Goat Cheese
15oz canned Cream Corn
4 c Chicken Stock
(12) Tamales, cut into 1” chunks
Kosher Salt
Black Pepper
Large Casserole / Deep Baking Dish
Aluminum Foil
Large Skillet / Saute Pan
Large Bowl
1. Using 1 Tb of Butter, thoroughly grease a large casserole dish. Mold foil over casserole dish and then grease the shaped-underside of foil. Preheat oven to 325-degrees.
2. Preheat large skillet over medium-high heat and melt remaining 7 Tb Butter. Add Red Bell Pepper, Poblanos, Celery, Onion, Garlic, Jalapenos, Chipotles, Mustard, Cumin, Sage, Oregano, Rosemary, and Thyme. Saute all 7-10 minutes until soft, stirring occasionally and seasoning with Salt and Pepper to taste. Set aside.
3. In large bowl, crumble the Cornbread. Mix in Cilantro, Tortilla Chips, and Frozen Corn.
4. Add Veggie mixture from skillet into Cornbread mixture. Mix in Goat Cheese, Cream Corn, and 1 cup Chicken Stock. Mix all ingredients thoroughly. Add more stock only if it needs to be more gloopy.
5. Gently fold in Tamales without breaking them up. Gently transfer all contents of bowl to greased casserole dish.
6. Cover with buttered foil and bake at 325-degrees for 45 minutes.
7. Remove foil, increase temp to 400-degrees, and bake for 20-25 minutes or until top is brown.
8. Serve immediately or let cool and refrigerate.
Reheating instructions: Cover with foil and reheat the 350-degrees for 50 minutes. Then uncover, increase temp to 425-degrees and heat 15 minutes more.