Cornbread Tamale Pie

Cornbread Tamale Pie

Storebought corn muffin mix makes a quick and easy topping for this spicy and hearty skillet tamale pie.

Cornbread Tamale Pie
Yield: approximately 6 servings
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  1. 1 tablespoon olive oil
  2. 1 pound lean ground beef
  3. 1 cup chopped yellow onion
  4. 1 tablespoon minced fresh garlic
  5. 1 jalapeño, seeded and minced
  6. 1 (14.5-ounce) can diced tomatoes
  7. ¼ cup ketchup
  8. 1 tablespoon apple cider vinegar
  9. 2 teaspoons Dijon mustard
  10. 2 teaspoons kosher salt
  11. 1¼ teaspoons chili powder
  12. 1 teaspoon dried oregano
  13. ¼ teaspoon ground cumin
  14. ¼ teaspoon crushed red pepper
  15. 1½ cups shredded sharp Cheddar cheese, divided
  16. 1 (8-ounce) package corn muffin mix, such as Jiffy
  17. ½ cup whole buttermilk
  18. 1 large egg, lightly beaten
  1. Preheat oven to 400°.
  2. In a 10-inch cast-iron skillet, heat olive oil over medium-high heat. Add ground beef; cook, stirring occasionally, until browned and crumbly, approximately 4 minutes. Add onion, garlic, and jalapeño. Cook, stirring occasionally, until softened, 5 to 6 minutes.
  3. Stir in tomato, ketchup, vinegar, mustard, salt, chili powder, oregano, cumin, and red pepper. Bring to a boil; remove from heat. Sprinkle with 1 cup cheese.
  4. In a medium bowl, stir together corn muffin mix, buttermilk, and egg. Pour batter over ground beef mixture. Top with remaining ½ cup cheese.
  5. Bake until golden brown, 15 to 18 minutes.
Taste of the South


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