Tamale Pie Recipe

Prep time:
Cook time:
Serves: 4 to 6


½ cup cornmeal

⅔ cup flour

3 tablespoons sugar

1 tablespoon baking powder

¼ teaspoon salt

3-4 teaspoons olive oil

½ cup milk

1 egg

1 can diced green chiles (4.5 ounce)

1 can of creamed corn

1 pound lean ground beef

1 teaspoon cumin

1 teaspoon chili powder

¼ teaspoon salt

¼ teaspoon ground black pepper

1 ¼ cup enchilada sauce (red)

2 cups shredded Monterey jack cheese


  1. Preheat oven to 400F.
  2. In a large bowl mix together the cornmeal, flour, sugar, baking powder and ¼ teaspoon salt until well combined. Stir in the oil a little at a time until crumbles are formed.
  3. Whisk the milk and egg into the mixture and then mix in the Cream corn and chiles.
  4. Pour mixture into a 13 x 9 casserole dish lightly sprayed with cooking spray and bake until a tooth pick inserted comes out clean. (about 20 – 25 minutes)
  5. While cornbread is baking brown ground beef seasoned with the cumin, chili powder, ¼ teaspoon salt and pepper until no longer pink inside; drain if needed.
  6. Remove cornbread from the oven when its finished baking, reduce oven temperature to 350F, and using a fork poke holes in the top throughout the cornbread. Spread the enchilada sauce over the top, and top with the ground beef followed by the shredded cheese.
  7. Cover with aluminum foil and bake for 20 minutes. Remove foil and continue baking until cheese just starts to brown.
  8. Let rest 10 – 15 minutes before serving.