Best Cornbread Tamale Pie Recipes

CORNBREAD TAMALE PIE

Steps:

• Preheat the oven to 425 degrees. Grease a 3-quart high-sided casserole dish with cooking spray. In a large skillet, saute the beef and onion over medium-high heat until the meat is brown and the onion translucent, about 10 minutes. Then add the beans, corn, tomato sauce, broth, bell pepper (if using), chili powder, cumin, 1 teaspoon salt and 1/4 teaspoon black pepper. Simmer for 15 minutes. Set aside.
• In a medium bowl, whisk together the cornmeal, flour, sugar, baking powder and teaspoon salt. In a small bowl whisk together the egg, milk and oil until combined. Whisk the milk mixture into the flour mixture until combined. Spread the meat mixture into the casserole dish and cover with the corn bread topping. The topping will disappear into the meat mixture but will rise during baking and form a layer of corn bread. Bake until the corn bread is brown, 20 to 25 minutes.

PORK TAMALE POT PIE WITH CORNBREAD CRUST

Steps:

• Make pork mixture: In a large skillet cook onion and bell peppers in the oil over moderately-low heat, stirring, until the onion is softened.
• Add the pork and cook the mixture over moderate heat, stirring and breaking up any lumps, until the pork is no longer pink.
• Stir in tomato sauce, paste, corn, cumin, allspice, chili powder, Worcestershire Sauce, 1 tsp Tabasco, cornmeal and season to taste.
• Simmer mixture, stirring occasionally, for 30 minutes, and add the additional Tabasco if necessary.
• Spoon mixture into shallow 2 ½ quart casserole.
• (may be made 1 day in advance).
• Preheat oven to 400°F.
• Make topping: Into a bowl, sift together flour, cornmeal, sugar and baking powder; add the butter, milk and the egg, and stir the batter until it is just combined.
• Stir in cheddar and chili peppers and drop batter by large spoonfuls around edge of casserole.
• Bake for 10 minutes then reduce heat to 350F and bake 30 minutes longer.

CORNBREAD TAMALE PIE

Steps:

• Heat the oil in a casserole over a medium-high heat and fry the beef mince until browned all over - you may need to do this in batches. Transfer the browned mince to a bowl using a slotted spoon. Add the chorizo to the pan and brown all over for a few minutes, then add to the bowl with the mince.
• Add the onions and peppers to the pan and fry over a medium heat until the onions are golden and the peppers are soft, about 15 mins. Add the chillies, garlic, cumin and cinnamon, and cook for another couple of minutes.
• Return the beef and chorizo to the pan, then tip in the canned tomatoes, drained black beans, stock and tomato purée. Bring to just under the boil, then reduce the heat to a simmer. Add the sugar, lime juice and some seasoning. Cover slightly, leaving just a little opening on one side for steam to escape, and cook for 50 mins, stirring occasionally. In the last 10 mins of cooking time, stir in the coriander and hot sauce, and a little more seasoning. The chilli should be thick but not dry - if it's too dry, splash in some water. Spoon into a roughly 1.5-litre pie dish or deep baking dish. Heat the oven to 200C/180C fan/gas 6.
• To make the cornbread topping, mix together the cornmeal or polenta, flour, a large pinch of salt, the sugar, chillies, spring onions and coriander. Mix the milk, butter and eggs together in a jug. Pour the wet ingredients over the dry, then add the sweetcorn and cheese. Stir until just combined, being careful not to overmix, then spoon in dollops over the surface of the chilli. At this stage, the pie can be frozen. Leave to cool completely first, then wrap in a layer of baking parchment followed by a double layer of foil. Will keep in the freezer for up to two months.
• Bake for 25 mins until a skewer inserted into the cornbread (being careful not to go through to the chilli) comes out clean. To bake from frozen, heat the oven to 200C/180C fan/gas 6. Unwrap the pie and bake for 1 hr-1 hr 10 mins, or until the filling is piping hot and the topping is cooked through. If the top starts to get too dark, cover with foil.
• When you're almost ready to serve, put the avocado in a serving bowl, squeeze over the lime juice, then add the coriander leaves and gently toss together. Serve alongside the pie with some soured cream or Greek yogurt, if you like.

TAMALE PIE WITH CORNBREAD CRUST

Steps:

• Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Add onion, jalapeno pepper, green chile peppers, garlic, cumin, and chili powder; saute until onion and jalapeno are soft, 3 to 5 minutes. Add enchilada sauce and simmer for 30 minutes.
• While the sauce is simmering, preheat the oven to 450 degrees F (230 degrees C). Spray an 8-inch square baking pan with cooking spray.
• Mix buttermilk, cornmeal, egg, salt, and baking soda together in a bowl. Pour into the prepared baking pan.
• Bake in the oven until golden brown, 15 to 20 minutes. Remove from the oven and poke holes in the cornbread with a wooden spoon. Reduce heat to 400 degrees F (200 degrees C).
• Pour simmering meat mixture on top of the cornbread. Top with shredded Cheddar and Monterey Jack cheeses. Return to the oven and bake until cheese is melted, 5 to 10 minutes.

CORNBREAD TOPPED TAMALE PIE

Steps:

• Mix corn bread mix, egg, and milk and let set.
• Brown ground beef in 1 cup water for fine crumbles. Drain and rinse fat.
• Mix all non-cornbread ingredients.
• Spray or grease an 8x8 pan.
• Spread all of meat mixture in pan.
• Carefully pour cornbread on top.
• Bake 400 degrees for 20 minutes or until a toothpick in the cornbread's center is clean.

CORNBREAD TAMALE PIE - BON APPETIT

Steps:

• First, get out your cast-iron skillet. If you don't have one, steal one from your parents' attic. That is what I did, and I honestly don't think they even know it's gone yet. Then, brown some ground beef in that pan. Remove the ground beef and add chopped onions, green bell peppers, and a hit of red pepper flakes. This is not the time for Aleppo pepper, harissa, or imported dried whole chiles. This is the time for a shaker container of red pepper flakes, so embrace it and add 'em in. Once the veggies have softened, add the meat back in, along with a can or two of diced tomatoes. Simmer it all together, then slather on your favorite cornbread batter. You're going to want to bake this until the cornbread topping is deeply golden and a little crusty

CORNBREAD TAMALE PIE

Steps:

• Preheat the oven to 425*. In a heavy skillet, saute the beef until brown. Stir in the onion and cook until onion is transparent. Add the tomato soup, water, pepper, salt, chili powder, corn, and green pepper. Bring to a boil and simmer for 15 minutes while you prepare the topping. In a large mixing bowl, stir together the cornmeal, flour, sugar, and baking powder. Whisk the egg, milk and oil together. Add to the dry ingredients. Lightly grease a 2 quart casserole. Pour in the meat filling and top with the cornmeal mixture. Bake for 20-25 minutes or until the cornbread is beginning to brown.

CORNBREAD TAMALE PIE

Steps:

• First, get out your cast-iron skillet. If you don't have one, steal one from your parents' attic. That is what I did, and I honestly don't think they even know it's gone yet. Then, brown some ground beef in that pan. Remove the ground beef and add chopped onions, green bell peppers, and a hit of red pepper flakes. This is not the time for Aleppo pepper, harissa, or imported dried whole chiles. This is the time for a shaker container of red pepper flakes, so embrace it and add 'em in. Once the veggies have softened, add the meat back in, along with a can or two of diced tomatoes. Simmer it all together, then slather on your favorite cornbread batter. You're going to want to bake this until the cornbread topping is deeply golden and a little crusty-the whole point of this dish is breaking through a crunchy exterior to get to the spicy, saucy chili (it is, essentially, a chili) underneath. But the very best part of the pan lies between that upper crust and the meaty sauce: the layer of cornbread that abuts the tomatoes. It's drenched in sauce and soggy, but, you know, the good kind of soggy. Like when you use a piece of bread to mop up the last bit of a ragu. That's where the magic happens in cornbread tamale pie, and it still gets me. Every single time.

CORNBREAD SWIRL TAMALE PIE

Steps:

• Heat oven to 375°F. Lightly spray 9 1/2-inch deep-dish pie plate with cooking spray.
• In 10-inch skillet, cook beef over medium-high heat 6 to 8 minutes, stirring occasionally, until brown; drain. Stir in taco seasoning mix, diced tomatoes and enchilada sauce; cook over medium heat 2 to 3 minutes or until heated through. Cover to keep hot.
• On work surface sprinkled lightly with flour, place 8 of the cornbread swirls. With rolling pin sprinkled with flour, roll swirls together to make a solid, rounded crust, about 1/2 inch thick, pinching seams together if necessary.
• Stir cheese into meat mixture; pour hot meat mixture into pie plate. Carefully place cornbread swirl crust over meat mixture. Cut another cornbread swirl into 2 layers; unroll each layer to make a thin edging, and place around inside edge of pie plate, using more dough if needed to make a solid ring.
• Place rimmed baking pan on lower rack of oven; place pie on middle rack of oven. Bake 24 to 29 minutes or until cornbread is deep golden brown. Serve with sour cream.