Recipe: Skillet Corn and Zucchini Tamale Pie

After Karinne was born and I worked while Marc was the stay-at-home parent, we heavily relied on Emeals, a meal-planning service that builds meal plans based on the weekly sales ads--they have plans for every budget, pretty much every store, and all kinds of dietary needs. (There's also usually a Groupon out there that you can use for 50% off). I'd print out the menu, stick it on the fridge, and then we wouldn't even have to think about what was going to be for dinner. We never had a bad meal! 

This is one of the recipes that I keep coming back to because it's so easy and versatile. It's so yummy, and you can make it as mild or spicy as you please! It's very mild as-is, so I tend to go pretty heavy-handed with the chili powder when I make it for me and Marc. I am not a food photographer, so I apologize in advance for the shoddy artwork. I also did not think to take a picture of the raw veggies, but I assume you know what chopped vegetables look like so hopefully you'll manage :)

Skillet Corn and Zucchini Tamale Pie 

Serves 6 / PointsPlus per serving: 9

2 T olive oil - divided

1 poblano pepper, seeded, cut in ½" pieces

½ c chopped onion

½ t salt

2 ears corn, kernels cut from cob (or 1 cup frozen, thawed)

1 zucchini, cut into ½" cubes

2 t chili powder - divided (I accidentally tripled this one time, and it still wasn't bad!)

14 oz can diced tomatoes, use only half

½ c shredded Monterey Jack cheese (pepper jack adds a nice kick!)

2 T chopped fresh cilantro

1½ c cornbread mix (1 box Jiffy cornbread mix)

¼ c milk, 2 T honey (I've used whole and 2% milk; Points stayed the same)

1 egg

Preheat oven to 450°. 

Heat 1 T of oil in a large ovenproof skillet. Add chopped pepper, onion and salt; cook 5 minutes. Add corn and zucchini; cook 4 minutes. Add 1 t chili powder. Stir in tomatoes and bring to a simmer. Stir in cheese and cilantro. Remove from heat. In a bowl, whisk cornbread mix, remaining 1 t chili powder, remaining 1 T oil, milk, honey and egg until smooth. Spread over mixture in skillet. Bake tamale pie at 450° for 12-15 minutes, or until cornbread is done.