Skillet Tamale Cobbler
Serves: 4-5
  • 2 tablespoons vegetable oil
  • 1 pound chicken breast, sliced into bite size pieces
  • Kosher salt
  • Fresh ground black pepper
  • 1 cup chopped onion (half medium onion)
  • 1 tablespoon chopped garlic
  • 2 cups chopped butternut squash (half medium squash)
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • 1 can (15 ounces) pinto or black beans, drained
  • 1 can (14.5 ounces) diced tomatoes, drained
  • 1 can (8 ounces) tomato sauce
  • 1 can (4 ounce) diced green chiles (mild or hot), drained
  • 1 cup grated Cheddar cheese (I like Beecher’s Flagship) or crumbled goat cheese
  • 1 box (8.5 ounce) Jiffy cornbread muffin mix
  • 1 egg
  • ⅓ cup milk
  • 1 cup Crema Agria or sour cream (see notes)
  • 2 tablespoons chopped cilantro
  1. Preheat oven to 400 degrees F.
  2. In a large (10-12 inch) skillet that can go from stovetop to oven (see notes if you do not have a skillet that can go from stovetop to oven), heat oil over medium heat; add chicken and cook until browned, about 3-4 minutes. Add onion and garlic and cook until softened, about 2 minutes. Add squash and cook until slightly softened, about 4-5 minutes. Add chili powder and cumin and stir until spices are evenly mixed throughout; add tomatoes, tomato sauce and chiles; bring to simmer. Remove from heat; season with salt and pepper and stir in cheese (see notes if transferring to a baking dish).
  3. Stir together cornbread mix, egg and milk; set aside.
  4. Drop small spoonfuls of cornbread mixture on top of squash tomato mixture using all or as much cornbread batter as desired.
  5. Transfer skillet to the preheated oven and bake until mixture is bubbling and heated through and cornbread is lightly browned, about 15-20 minutes.
  6. Serve topped with Crema Agria and cilantro.
If you do not have a skillet that can go from stovetop to oven, prepare the tamale filling, up to the point of stirring in cheese, then transfer it to a baking dish and proceed with the remainder of the recipe.

“Crema Agria” is a Mexican style sour cream that is available in the dairy section of many grocery stores. It is tangier and thicker than regular sour cream. Darigold makes an excellent one.
Recipe by A Year at the Table at