FamilyProof

Cornbread Crust Tamale Pie Recipe

By Jeff Misenti

Homemade tamale pie casserole with corn and ground beef and cheese in skillet.
Credit: Adobe Stock
Homemade tamale pie casserole with corn and ground beef and cheese in skillet. Credit: Adobe Stock

Difficulty Level: moderate

20 min Prep
30 min Cook
50 min Total
6 Servings

If you’re looking for a family meal that’s classic comfort food and packed with familiar flavors, this tamale pie recipe is for you. The ground beef mixture combines simple pantry ingredients into a satisfying filling, while the cornbread crust gives it texture.

This skillet version helps keep cleanup to a minimum, but it’s still a moderately difficult recipe because you’re mixing your own cornbread for the topping. It’s a simple method, but it’s more involved than a dump-and-bake or slow cooker recipe. Also, don’t be put off by the long list of ingredients. Most are likely already in your pantry, and if not, they’re affordable and easy to find at most stores. Check out the recipe below for more.

Tamale Pie Recipe Ingredients

  • 1 tablespoon of olive oil
  • 1 pound of ground beef
  • 1 small yellow onion, diced
  • 2 garlic cloves, minced
  • 1 cup of sweet corn kernels, fresh or canned and drained
  • 1 can of black beans, drained and rinsed
  • 1 can of diced tomatoes with green chiles, drained
  • 1/2 cup of red enchilada sauce
  • 1 tablespoon of chili powder
  • 1 teaspoon of ground cumin
  • 1/2 teaspoon of smoked paprika
  • 1/2 teaspoon of salt
  • 1/4 teaspoon of black pepper
  • 1 cup of shredded cheddar cheese
  • 1 cup of yellow cornmeal
  • 1/2 cup of all-purpose flour
  • 1 tablespoon of sugar
  • 1 teaspoon of baking powder
  • 1/2 teaspoon of baking soda
  • 1/2 teaspoon of salt
  • 1 large egg
  • 3/4 cup of buttermilk
  • 1/4 cup of melted butter
  • 1/2 cup of sour cream, plus more for serving
  • 2 tablespoons of chopped cilantro or parsley, for garnish

Tamale Pie Recipe Instructions

  1. Preheat the oven to 400°F.
  2. Heat the olive oil in a 10-inch oven-safe skillet over medium heat.
  3. Add the ground beef and cook for 7 minutes, breaking it apart with a spoon, until browned.
  4. Add the onion and garlic. Then cook for another 4 minutes, until the onion softens.
  5. Stir in the sweet corn, black beans, diced tomatoes with green chiles, enchilada sauce, chili powder, cumin, smoked paprika, salt, and black pepper.
  6. Let the filling simmer for 7 minutes, before stirring in the cheddar cheese.
  7. Once the cheese melts a little, remove the skillet from the heat.
  8. In a mixing bowl, combine the cornmeal, flour, sugar, baking powder, baking soda, and salt.
  9. In a second bowl, whisk together the egg, buttermilk, melted butter, and sour cream.
  10. Pour the wet mixture into the dry mixture and stir until just combined.
  11. Spoon the cornbread batter over the beef and corn filling. Spread it gently into an even layer, but do not press it down.
  12. Put the skillet into the oven for 25 minutes, or until the cornbread topping is set and lightly golden.
  13. Let the skillet rest for 10 minutes before serving.
  14. Top with sour cream and chopped cilantro or parsley before serving.

Nutrition

Calories: 351cal
Carbohydrate: 46g
Protein: 9g
Fat: 15g
Cholesterol: 119mg
Sodium: 222mg