1(10 ounce) can diced tomatoes and chilies (such as RoTel)
1(15 ounce) can corn, drained
1medium red bell pepperseeded and diced
1medium yellow oniondiced
½cupshredded sharp cheddar cheese
For the cornbread topping:
1¼cupsgluten-free baking mix
Use a 4-quart slow cooker. Spray the insert well with cooking spray. Add all base ingredients and stir very well to combine.
In a mixing bowl, whisk together the cornmeal, baking mix, milk, sugar, and egg to form a batter. Pour this batter evenly on top of the ingredients in the slow cooker. Sprinkle paprika on top. Cover and cook on low for 5-6 hours or on high for about 3 hours.
The tamale pie is finished when the cornbread is fully cooked, set in the middle, and has begun to pull away from the sides. Uncover and let sit in the cooling slow cooker for 10 minutes before cutting.