Cornbread Tamale Pie Recipe Casserole
There’s something uniquely satisfying about a dish that combines a rich, savoury filling with a golden, slightly sweet topping. This Tamale Pie recipe is exactly that—a complete meal in one dish that brings warmth and comfort to the table. This recipe is a loving nod to the hearty meals my grandmother used to make on chilly Sunday afternoons, a fusion of her Texan roots and our family’s British kitchen. It’s a casserole-style bake, not a traditional wrapped tamale, which makes it wonderfully accessible for a home cook.
What makes this particular Tamale Pie stand out is the balance of textures and flavours. The filling is a deeply savoury mix of beef mince, black beans, and sweetcorn, all swimming in a gently spiced tomato and chilli sauce. On top, we’re not just putting any old topping; we’re baking a tender, cheesy cornbread layer right over the filling. As it bakes, the bottom of the cornbread soaks up some of the delicious sauce, while the top becomes golden and just a little bit crisp. The aroma that fills the house is simply magnificent.
This dish works beautifully for a satisfying midweek family meal but is also special enough to serve when you have friends over for a casual dinner. It always gets compliments, and everyone seems to enjoy the combination of the hearty filling and the fluffy, cheesy topping. It’s a complete meal, but we’ll also talk about a few simple sides that pair with it beautifully.
Recipe Overview
This Tamale Pie recipe features a seasoned beef mince and bean filling simmered in a rich tomato sauce, baked under a layer of moist, cheddar-flecked cornbread. I’ve tested this recipe many times, and I find that letting the filling simmer for a good 15 minutes is key to letting the flavours meld properly before adding the topping.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour
- Servings: 6 people
- Difficulty: Medium
Why You’ll Love This Tamale Pie Recipe
- Genuine Flavour: The filling is rich with smoked paprika and cumin, balanced by the natural sweetness of corn and the tender, cheesy cornbread topping. It’s hearty without being heavy.
- Comes Together in About an Hour: From starting the mince to pulling the golden pie out of the oven, this dish is ready in just 60 minutes, making it achievable on a weeknight.
- Flexible Recipe: You can easily swap the beef mince for turkey or even lentils. Don’t have black beans? Kidney beans or pinto beans work just as well. It’s a great blueprint for using what you have.
- Great for Casual Gatherings: It’s a brilliant dish for serving family-style. Just place the baking dish in the centre of the table and let everyone help themselves. It’s relaxed, generous cooking at its best.
- Family Tested: My children adore this pie. They particularly love the moment the spoon breaks through the cornbread crust into the saucy filling beneath. It’s a guaranteed clean-plate meal in our house.
Ingredients You’ll Need
For this recipe, we use standard supermarket ingredients. For the mince, I recommend using a lean beef mince, around 10-15% fat, as it provides great flavour without making the filling greasy. I always reach for Napolina chopped tomatoes as I find their quality consistently good.
- For the Filling:
- 1 tbsp olive oil
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 500g lean beef mince
- 1 red pepper, deseeded and diced
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp mild chilli powder (or more, to taste)
- 400g tin of chopped tomatoes
- 1 tbsp tomato purée
- 400g tin of black beans, rinsed and drained
- 200g tin of sweetcorn, drained
- 150ml beef stock
- Salt and freshly ground black pepper
- For the Cornbread Topping:
- 150g plain flour
- 150g yellow cornmeal or polenta
- 1 tbsp caster sugar
- 2 tsp baking powder
- 1/2 tsp salt
- 2 large eggs, beaten
- 200ml whole milk
- 50g unsalted butter, melted
- 2 tbsp soured cream
- 100g mature cheddar cheese, grated
Sara’s Tip: Don’t skip the soured cream in the cornbread topping! It adds a subtle tang and guarantees a wonderfully moist texture that prevents the topping from becoming dry or crumbly. It’s a small addition that makes a huge difference.
How to Make Tamale Pie Recipe
The process involves two main stages: first, we create the rich, savoury filling on the hob, and second, we mix the simple cornbread topping and bake it all together until golden and bubbling. It’s a straightforward method that delivers fantastic results.
- Sauté the Aromatics: Heat the olive oil in a large, deep, oven-safe skillet or frying pan over a medium heat. Add the chopped onion and cook for 5-7 minutes, until softened and translucent. Add the minced garlic and diced red pepper and cook for another 2 minutes until fragrant.
- Brown the Mince: Add the beef mince to the pan. Break it up with a wooden spoon and cook until it’s browned all over. Drain off any excess fat if necessary.
- Add Spices and Simmer: Stir in the cumin, smoked paprika, and chilli powder, and cook for one minute until the aromas are released. Pour in the chopped tomatoes, tomato purée, and beef stock. Season generously with salt and pepper, then bring to a gentle simmer.
- Incorporate Beans and Corn: Reduce the heat to low, stir in the drained black beans and sweetcorn. Let the filling simmer gently for at least 15 minutes, uncovered, to allow the sauce to thicken and the flavours to deepen. While it’s simmering, preheat your oven to 200°C (180°C fan).
- Prepare the Topping: In a large mixing bowl, whisk together the plain flour, cornmeal, sugar, baking powder, and salt. In a separate jug, whisk the beaten eggs, milk, melted butter, and soured cream.
- Combine Topping Ingredients: Pour the wet ingredients into the dry ingredients. What works best for me is to mix with a fork or spatula only until just combined—a few lumps are perfectly fine. Over-mixing can make the topping tough. Gently fold in about 75g of the grated cheddar cheese.
- Assemble the Pie: If your skillet isn’t oven-safe, transfer the beef filling to a 2.5-litre (approx. 23x33cm) baking dish. Carefully spoon the cornbread batter evenly over the hot filling, spreading it gently to the edges.
- Bake to Perfection: Sprinkle the remaining 25g of cheddar cheese over the top. Place the dish in the preheated oven and bake for 20-25 minutes, or until the cornbread topping is golden brown, firm to the touch, and a skewer inserted into the centre of the topping comes out clean.
- Rest and Serve: Let the Tamale Pie rest for 5-10 minutes before serving. This allows the filling to set slightly, making it easier to serve.
Tips From My Kitchen
- Temperature Control: Ensure your filling is still hot when you add the cornbread batter. This helps the topping start cooking immediately from the bottom, preventing it from becoming soggy.
- The Secret Step: I learned that resting the pie for a few minutes after it comes out of the oven is crucial. It lets the bubbling filling settle, so you get cleaner slices and the flavours have a moment to meld even further.
- Make-Ahead: The beef filling can be made up to two days in advance and stored in the fridge. Simply reheat it on the hob until hot before pouring it into your baking dish and adding the freshly made cornbread topping.
- Storage: Leftovers keep brilliantly. Store any remaining Tamale Pie in an airtight container in the fridge for up to 3 days. Reheat individual portions in the microwave or in the oven until piping hot.
Equipment You’ll Need
You don’t need any highly specialised gadgets for this recipe, just some basic kitchen kit.
- Large oven-safe skillet or a large frying pan and a 2.5-litre baking dish
- Large mixing bowl
- Whisk
- Measuring cups and spoons
- Wooden spoon or spatula
Delicious Variations to Try
One of the best things about this Tamale Pie recipe is how adaptable it is. Feel free to experiment based on your preferences or what you have in your pantry.
- Spicy Version: For those who like more heat, add a finely chopped fresh jalapeño along with the garlic, or increase the chilli powder to a full teaspoon. A dash of hot sauce in the filling also works well.
- Vegetarian Option: To make a vegetarian Tamale Pie, replace the beef mince with two tins of lentils or a plant-based mince alternative. You’ll also need to switch the beef stock for vegetable stock. The results are just as hearty and flavourful.
- Different Protein: This pie is also wonderful with turkey mince for a lighter option. If you fancy a change from mince, you could try using shredded chicken; our Juicy Chicken Recipe would be a great starting point for cooking the meat.
What to Serve With Tamale Pie Recipe
This is a robust, all-in-one meal, but a few simple accompaniments can round it out beautifully. If you’re looking for other satisfying meals, our Garlic Parmesan Chicken Pasta Recipe is another family favourite.
- A dollop of Soured Cream or Greek Yoghurt: The cool creaminess provides a lovely contrast to the rich, spiced filling. A sprinkle of fresh, chopped coriander on top adds a fresh, herby note.
- Simple Green Salad: A crisp salad with a zesty lime vinaigrette helps to cut through the richness of the pie and adds a fresh element to the plate.
- Avocado Salsa: Diced avocado, red onion, a squeeze of lime juice, and a little coriander make for a simple, refreshing salsa that complements the flavours of the pie perfectly.
- Drink Pairing: A light, crisp lager or a cold glass of Sauvignon Blanc works well to balance the heartiness of the dish.
Frequently Asked Questions
Tamale Pie Recipe
Ingredients
Method
- Sauté the Aromatics: Heat the olive oil in a large, deep, oven-safe skillet or frying pan over a medium heat. Add the chopped onion and cook for 5-7 minutes, until softened and translucent. Add the minced garlic and diced red pepper and cook for another 2 minutes until fragrant.
- Brown the Mince: Add the beef mince to the pan. Break it up with a wooden spoon and cook until it's browned all over. Drain off any excess fat if necessary.
- Add Spices and Simmer: Stir in the cumin, smoked paprika, and chilli powder, and cook for one minute until the aromas are released. Pour in the chopped tomatoes, tomato purée, and beef stock. Season generously with salt and pepper, then bring to a gentle simmer.
- Incorporate Beans and Corn: Reduce the heat to low, stir in the drained black beans and sweetcorn. Let the filling simmer gently for at least 15 minutes, uncovered, to allow the sauce to thicken and the flavours to deepen. While it's simmering, preheat your oven to 200°C (180°C fan).
- Prepare the Topping: In a large mixing bowl, whisk together the plain flour, cornmeal, sugar, baking powder, and salt. In a separate jug, whisk the beaten eggs, milk, melted butter, and soured cream.
- Combine Topping Ingredients: Pour the wet ingredients into the dry ingredients. What works best for me is to mix with a fork or spatula only until just combined—a few lumps are perfectly fine. Over-mixing can make the topping tough. Gently fold in about 75g of the grated cheddar cheese.
- Assemble the Pie: If your skillet isn't oven-safe, transfer the beef filling to a 2.5-litre (approx. 23x33cm) baking dish. Carefully spoon the cornbread batter evenly over the hot filling, spreading it gently to the edges.
- Bake to Perfection: Sprinkle the remaining 25g of cheddar cheese over the top. Place the dish in the preheated oven and bake for 20-25 minutes, or until the cornbread topping is golden brown, firm to the touch, and a skewer inserted into the centre of the topping comes out clean.
- Rest and Serve: Let the Tamale Pie rest for 5-10 minutes before serving. This allows the filling to set slightly, making it easier to serve.
Notes
I really hope you give this Tamale Pie recipe a try. It’s a wonderfully comforting and flavourful bake that has become a staple in my kitchen, perfect for feeding a hungry family or for a relaxed evening with friends. It’s the kind of food that just makes you feel good. If you make it, please let me know how it turned out in the comments below. I love hearing from you! Happy cooking, Sara.