This easy tamale pie is decidedly not a pie (it has that—and only that—in common with Boston cream pie). Nor is it remotely close to authentic Mexican tamales. Largely attributed to Southwestern or Tex-Mex cooking, tamale pie is a rebellious mash-up of chili (on the bottom) and cornbread (on top).
The more literal among us may make the cornbread with masa harina or even go so far as topping the chili with canned tamales, but in the end, simple is best: Create a quick-cooking chili crowned with tender, golden-brown cornbread. If this is your first rodeo with this classic comfort food, you might be surprised how quickly the recipe becomes a weeknight family favorite.
The addition of a $2 can of beans allows you to use 50% less ground meat in the chili (we call for ground beef but ground pork or dark-meat ground turkey works too), keeping the dish economical without compromising flavor. Using chicken bouillon paste rather than boxed broth is another budget-friendly trick; it is dense and concentrated and can reconstitute to whatever strength you like. Conjuring the topping from scratch is not much more difficult than using a boxed cornbread mix, and it relies on pantry staples. We do recommend shredding your own cheese here; pre-shredded cheese has additives that prevent clumping, making its texture less than ideal for baking.
If you don’t have an oven-safe skillet, make the chili on the stovetop and then transfer to a 13x9" baking dish and dollop on the cornbread topping before sliding it into the oven. All told, this is a cheap, cozy, cheerful dinner that’s terrific when the weather turns cold.
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What you’ll need
Chicken Bouillon Paste
$8 $6 At Amazon
Cast Iron Skillet
$30 At Amazon
Small #70 Cookie Scoop
$15 At Amazon
Box Grater
$12 At Amazon
Wooden Spoon
$7 At Amazon
French Wire Whisk
$18 At Amazon
Rubber Spatula
$13 At Amazon
Recipe information
Total Time
1 hour 15 minutes
Yield
8 servings
Ingredients
Chili
¼
1
2
3
3
2
2
1
1
1
8
1
Cornbread and Assembly
½
½
⅓
1½
1
1
½
4
4
Preparation
Chili
Step 1
Heat ¼ cup vegetable oil in a medium heavy skillet, preferably cast iron, over medium-high. Cook 1 green bell pepper, ribs and seeds removed, finely chopped, and 2 medium onions, finely chopped, stirring occasionally, until onions are softened and translucent, 8–10 minutes.
Step 2
Add 3 Tbsp. chili powder, 3 Tbsp. double-concentrated tomato paste, 2 Tbsp. chicken bouillon paste, 2 tsp. garlic powder, 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, 1 tsp. dried oregano, 1 tsp. ground cumin, and ½ cup water. Cook, stirring often, until tomato paste is brick red and beginning to stick to bottom of pan, 5–8 minutes. Add 8 oz. ground beef and 1 cup water and cook, stirring often to break up meat into small pieces, until beef is mostly gray but with some pink still remaining, about 4 minutes.
Step 3
Add one 15-oz. can pinto beans, rinsed, to beef mixture. Reduce heat and simmer, stirring occasionally, until flavors are melded and chili is slightly thickened, 8–10 minutes. Taste and season with more salt if needed. Let cool while you make the cornbread batter.
Cornbread and Assembly
Step 4
Place a rack in middle of oven; preheat oven to 375°. Whisk together ½ cup (63 g) all-purpose flour, ½ cup (80 g) medium-grind yellow cornmeal, ⅓ cup (66 g) sugar, 1½ tsp. baking powder, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt in a medium bowl. Whisk 1 large egg, ½ cup sour cream, and 4 Tbsp. unsalted butter, melted, in a small bowl to combine. Make a well in the center of dry ingredients and pour in egg mixture; stir with a whisk or rubber spatula until combined (batter will be very stiff). Add 4 oz. extra-sharp cheddar cheese, coarsely grated; fold in until incorporated. Using a tablespoon (easier option) or a #60 or #70 cookie scoop (prettier option), dollop batter over meat mixture in skillet (it’s okay if chili is still a bit warm), spacing about ½" apart.
Step 5
Bake tamale pie until cornbread springs back when gently pressed and a toothpick or cake tester inserted into the center of cornbread comes out mostly clean with a few moist crumbs attached, 25–30 minutes. Let cool 5–10 minutes before serving.
Leave a Review
Reviews (4)
Back to TopIt was delicious. I would add more chilli as when plate there was more cornbread topping than chili.
Anonymous
6/10/2024
This is really delicious. It’s pretty salty though- next time I’ll cut out the added salt in the chili.
Anonymous
Iowa
3/24/2024