Crock Pot Tamale Pie

Cornbread topping:

--3/4 cup cornmeal

--1 1/4 cup flour (I used Pamela's baking mix)

--1 cup milk

--1/4 cup sugar

--1 egg

--1 t baking powder (only if not using Pamela's or similar gluten free baking mix that already has baking powder added)

The Filling.

I chose to make this vegetarian. You, however, can add 1lb of your favorite browned meat if you'd like.

--1 can drained and rinsed black beans

--1 can fire roasted tomatoes

--1 can drained corn

--1 T chili powder

--1 t cumin

--1/2 t paprika

--1/4 cup diced onion (I had some leftover in the fridge from a previous dish)

--1/2 cup shredded cheddar cheese

The Directions.

Spray your crockpot with cooking spray. Dump in the filling ingredients--cheese, too!-- and stir well to distribute the spices. You will not be able to stir this again, so please check to see that the spices aren't in a clump anywhere.

In a separate bowl, mix together the cornbread topping. When finished, pour evenly over the filling, spreading with a spatula if needed.

Cover and cook on low for 4-7 hours or on high for 2-4. I was shocked at how quickly this cooked. I set it on low and expected it to take about 8, but it was all brown and golden and perfectly crispy at the 6hr mark.