A big skillet of joy.
But cornbread alone does not a full dinner make. So right now I'm using the end-of-summer tomatoes that keep piling up on my counter, along with more of that sweet corn, some jalapeños, ground meat, and cheese to build a hearty filling that I can cover with cornbread and then bake. It's my version of a tamale pie, and it is indeed a full dinner—one that I've found yields big smiles and full bellies all around.
I'd actually never made a tamale pie until recently, when my first cornbread cravings of the season hit and I was looking for a way to turn it into dinner. Then I became fixated on making the best new gluten-free version I could. This back-to-school time of year has me thinking about family-friendly casseroles. And for some reason I've also been thinking a lot about the American Southwest. .
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