Cornbread Tamale Pie Recipe

Side view of a slice of cornbread tamale pie.

4.85 from 33 votes

This Cornbread Tamale Pie starts with a simple baked cornbread and is topped with a delicious cheesy meat mixture. Serve this pie with some sliced jalapeños, black olives, avocado, and a drizzle of enchilada sauce! A perfect Tex-Mex meal for any night of the week!

Course Main Dish

Cuisine Mexican

Keyword cornbread tamale pie, skillet tamale pie

Prep Time 20

Cook Time 40

Total Time 1

Servings servings

Calories 484kcal

Author Sue Ringsdorf

Ingredients

1 box Jiffy Corn Muffin Mix
1 large egg
1/2 cup sour cream
1/2 cup creamed corn
1 pound lean ground beef
1 small onion - chopped
1 medium jalapeno - diced (with or without seeds)
2 teaspoon ground cumin
2 teaspoon chili powder
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 cloves garlic - minced
4 oz. can diced green chiles - drained
10 oz. can red enchilada sauce - or use my homemade recipe
6 oz. cheddar jack cheese - shredded
garnish with fresh cilantro, sliced black olives, and fresh jalapeno

Instructions

Preheat oven to 400 degrees.
Heat a cast iron skillet to medium-high heat. Add the ground beef, onion, jalapeno, cumin, chili powder, salt, and pepper. Cook until the meat is browned and cooked through. Then add the minced garlic and green chilies, and cook for another minute or so.
1 pound lean ground beef, 1 small onion, 1 medium jalapeno 2 teaspoon ground cumin, 2 teaspoon chili powder, 1/2 teaspoon kosher salt, 1/2 teaspoon freshly ground black pepper, 2 cloves garlic, 4 oz. can diced green chiles
In a separate bowl, combine the Jiffy mix, egg, sour cream, and creamed corn. Pour this into a greased cast iron skillet and smooth evenly to all edges.
1 box Jiffy Corn Muffin Mix, 1 large egg, 1/2 cup sour cream, 1/2 cup creamed corn
Bake cornbread layer for 20 minutes, or until golden brown. Remove pan from the oven and set aside. Use the handle of a wooden spoon and poke holes in the cornbread. Then pour half of the enchilada sauce over the top, making sure it fills up the holes. (Reserve remaining enchilada sauce for serving.)
10 oz. can red enchilada sauce
Spoon the meat mixture over the top and then cover with the shredded cheese.
6 oz. cheddar jack cheese
Bake for 20 more minutes or until cheese is melted and edges are brown.
Serve tamale pie with the remaining enchilada sauce, fresh cilantro, sliced black olives, avocado, and jalapeño (if desired).
garnish with fresh cilantro, sliced black olives, and fresh jalapeno

Notes

You can use a different shaped cast iron pan for this recipe, but make sure it's about 9-10 inch in size. You can also use a regular baking dish that's about 9x9 or similar
Leftover tamale pie is good for several days. Just heat up in the microwave and extra enchilada sauce, if desired.
You can freeze the tamale pie after baking and cooling. Slice and remove to an airtight container.

Nutrition