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Cornbread Tamale Pie Recipe Casserole

Tamale Pie Recipe

A hearty and flavorful beef and bean filling baked under a moist, cheesy cornbread topping. This easy, comforting dish is a classic American one-pan meal.
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Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American
Calories: 635
Ingredients Method Notes

Ingredients
  

For the Filling
  • 1 tbsp olive oil
  • 1 large onion finely chopped
  • 2 cloves garlic minced
  • 500 g 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
  • 400 g tin of chopped tomatoes
  • 1 tbsp tomato purée
  • 400 g tin of black beans rinsed and drained
  • 200 g tin of sweetcorn drained
  • 150 ml beef stock
  • Salt and freshly ground black pepper
  •  
For the Cornbread Topping
  • 150 g plain flour
  • 150 g yellow cornmeal or polenta
  • 1 tbsp caster sugar
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 2 large eggs beaten
  • 200 ml whole milk
  • 50 g unsalted butter melted

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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).
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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

Let the pie rest for 5-10 minutes before serving to allow the filling to set. Delicious served with a dollop of sour cream or a sprinkle of fresh coriander.