In this recipe, I make a yummy vegetarian tamale pie (think tamales without all the work) that is spicy, saucy, and delicious. I use sustainable jackfruit as the meat and bake it over a skillet cornbread.
Preheat your oven to 400 degrees F.
In a 9-inch skillet, warm the olive oil over a medium-low heat. Add the mirepoix and saute until ingredients are tender; about 5 minutes. Add in the garlic and saute another minute. Add taco seasoning and sea salt, cooking for a minute.
Using a fork or knife, chop up the Lightly Seasoned Jackfruit by The Jackfruit Company. Add to the skillet. Pour in the enchilada sauce and mix to combine all ingredients. Increase heat to medium and bring mixture to a simmer. Cook for a couple minutes on a low simmer.
While the jackfruit mixture is cooking, prepare the cornbread. Add the box corn muffin mix to a mixing bowl along with the egg, Greek yogurt, and melted butter. Mix to combine. Fold in the corn kernels.
Once the jackfruit is done simmer, transfer the mixture to a separate bowl. Coat the skillet with cooking spray and transfer the cornbread mixture to the pan. Using a spatula, spread out the mixture evenly across the pan such that it is level.
Place the skillet in the oven and bake it for 15 minutes, until it is golden brown and a toothpick can be inserted and come out clean. Be sure to use an oven-safe skillet for this, as I did. I used a cast-iron one.
When the cornbread is finished, remove the pan from the oven. Using the handle of a wooden spoon, poke holes throughout the cornbread.
Top the cornbread with the jackfruit mixture. Evenly disperse the cheese across the top of the jackfruit. Place the skillet back in the oven and bake it for about 20 minutes until cheese is melted and golden in the center, and the edges are just slightly crispy.
Remove from oven and top off with sour cream and chopped cilantro. Cut into 6 pieces and serve. Enjoy!