CORNBREAD TAMALE PIE
This recipe came to The Times in a 2006 magazine article about the 75th anniversary edition of The Joy of Cooking, the soup-to-nuts cookbook found on practically every home cook's shelf since its first publication in 1931. Like many of the book's beloved recipes, this dish is a crowd-pleasing, homespun classic that is incredibly simple to put together. First, make a quick chili of beef, black beans, corn, green pepper and onion seasoned with chile power and cumin. Spread that in a baking dish, top with a simple cornbread batter and pop it into the oven. In about a half hour: tamale pie. Serve with hot sauce, a dollop of sour cream and a few slices of avocado. If you're trying to eat less red meat, ground turkey or chicken would make a fine substitute for the beef.
Provided by Jennifer Steinhauer
Categories dinner, main course
Time 1h
Yield 6 servings
Number Of Ingredients 18
Steps:
- Preheat the oven to 425 degrees. Grease a 3-quart high-sided casserole dish with cooking spray. In a large skillet, saute the beef and onion over medium-high heat until the meat is brown and the onion translucent, about 10 minutes. Then add the beans, corn, tomato sauce, broth, bell pepper (if using), chili powder, cumin, 1 teaspoon salt and 1/4 teaspoon black pepper. Simmer for 15 minutes. Set aside.
- In a medium bowl, whisk together the cornmeal, flour, sugar, baking powder and teaspoon salt. In a small bowl whisk together the egg, milk and oil until combined. Whisk the milk mixture into the flour mixture until combined. Spread the meat mixture into the casserole dish and cover with the corn bread topping. The topping will disappear into the meat mixture but will rise during baking and form a layer of corn bread. Bake until the corn bread is brown, 20 to 25 minutes.
Nutrition Facts : @context http, Calories 445, UnsaturatedFat 14 grams, Carbohydrate 37 grams, Fat 24 grams, Fiber 5 grams, Protein 21 grams, SaturatedFat 7 grams, Sodium 678 milligrams, Sugar 8 grams, TransFat 1 gram
NOT-SO-CORNY TAMALE PIE
Looking for a tamale pie, but not crazy about all that corn? This dish doesn't have bits of corn, it is a nice meat-and-beans dish.
Provided by KARENINCOLORADO
Categories World Cuisine Recipes Latin American Mexican
Time 40m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Heat oil in a cast-iron skillet over medium-high heat; saute onion until lightly browned, 5 to 10 minutes. Add ground beef; cook and stir until beef is browned and crumbly, 5 to 10 minutes. Mix pinto beans and black beans into beef mixture.
- Sprinkle Mexican cheese blend over beef-bean mixture; stir. Mix diced tomatoes with green chile peppers into beef-bean mixture.
- Mix corn bread mix, milk, and eggs together in a bowl until batter is smooth. Spread batter over top of beef-bean mixture.
- Bake in the preheated oven until a toothpick inserted in the center of the cornbread comes out clean, 15 to 20 minutes.
Nutrition Facts : Calories 571.4 calories, Carbohydrate 58.2 g, Cholesterol 109.9 mg, Fat 25 g, Fiber 6.4 g, Protein 28.4 g, SaturatedFat 9.2 g, Sodium 1611.4 mg, Sugar 7.9 g
TURKEY TAMALE PIE
Even if your turkey is perfectly cooked, the reheated leftovers can be a little dry and uninteresting. This tamale pie will rescue the last remnants of your bird in a significantly more exciting and flavorful way than the usual soup. There are two basic types of tamale pie, one with a cornbread topping and the other with traditional masa dough. Here, I wanted to create something that gives us the best of both, and I was very happy with how this came out. Garnish with sour cream and cilantro if desired.
Provided by Chef John
Categories Main Dish Recipes Savory Pie Recipes Pot Pie Recipes Turkey Pot Pie Recipes
Time 1h15m
Yield 8
Number Of Ingredients 19
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Heat oil in a skillet over medium-high heat. Add onion and a large pinch of salt. Saute until translucent, 3 to 5 minutes. Add bell pepper and poblano peppers. Season with black pepper, cumin, and oregano. Cook and stir until peppers start to soften, about 2 minutes. Add chipotles and adobo sauce. Stir to combine and remove from heat.
- Add turkey and half the Cheddar cheese to the pepper mixture. Add enchilada sauce, remaining salt, and chicken broth. Stir mixture and pour it into a 9x12-inch baking dish; place dish over a sheet pan to catch drippings.
- Whisk cornmeal, flour, sugar, and kosher salt together in a large bowl. Add eggs and milk; whisk into a thin batter. Ladle batter over the turkey mixture. Scatter remaining Cheddar cheese on top.
- Bake in the preheated oven until the topping is browned and a toothpick comes out clean, 45 minutes to 1 hour.
Nutrition Facts : Calories 454.7 calories, Carbohydrate 41.3 g, Cholesterol 120.6 mg, Fat 18.1 g, Fiber 4.1 g, Protein 30 g, SaturatedFat 8.2 g, Sodium 1403.5 mg, Sugar 8.3 g
ONE-PAN TAMALE PIE
This quick and easy one-pan recipe is a huge hit at potlucks and of course my family. It reheats beautifully.
Provided by Sandy Scott
Categories World Cuisine Recipes Latin American Mexican
Time 1h20m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Mix cornbread mix, milk, and egg together in a bowl until smooth.
- Combine ground beef, onion, and jalapeno pepper in a large oven-proof skillet; cook and stir until beef is browned, about 5 minutes. Stir in enchilada sauce, salsa, corn, and chipotle pepper until heated through, about 5 minutes. Pour cornbread batter on top.
- Bake in the preheated oven until top is golden brown, about 40 minutes. Sprinkle Cheddar cheese over the top. Continue baking until cheese is melted, about 5 minutes more. Let stand 10 to 15 minutes before serving.
Nutrition Facts : Calories 557.3 calories, Carbohydrate 44.7 g, Cholesterol 140.1 mg, Fat 26.6 g, Fiber 3 g, Protein 34.4 g, SaturatedFat 9.4 g, Sodium 966.5 mg, Sugar 3 g
PORK TAMALE POT PIE WITH CORNBREAD CRUST
This is a great make-ahead recipe as everything can be assembled and frozen. Or just make up to the pork filling mixture, freeze, and assemble the recipe another day. Great to have on hand when there's little time to prep a great meal.
Provided by evelynathens
Categories Savory Pies
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 22
Steps:
- Make pork mixture: In a large skillet cook onion and bell peppers in the oil over moderately-low heat, stirring, until the onion is softened.
- Add the pork and cook the mixture over moderate heat, stirring and breaking up any lumps, until the pork is no longer pink.
- Stir in tomato sauce, paste, corn, cumin, allspice, chili powder, Worcestershire Sauce, 1 tsp Tabasco, cornmeal and season to taste.
- Simmer mixture, stirring occasionally, for 30 minutes, and add the additional Tabasco if necessary.
- Spoon mixture into shallow 2 ½ quart casserole.
- (may be made 1 day in advance).
- Preheat oven to 400°F.
- Make topping: Into a bowl, sift together flour, cornmeal, sugar and baking powder; add the butter, milk and the egg, and stir the batter until it is just combined.
- Stir in cheddar and chili peppers and drop batter by large spoonfuls around edge of casserole.
- Bake for 10 minutes then reduce heat to 350F and bake 30 minutes longer.
Nutrition Facts : Calories 754.1, Fat 42.9, SaturatedFat 17.4, Cholesterol 151.3, Sodium 778.5, Carbohydrate 63.2, Fiber 5.9, Sugar 12.8, Protein 32.2
TAMALE PIE WITH CORNMEAL CHEESE CRUST
I got this recipe from a Healthy Choice recipe booklet. Every single time I made this pie, somebody ask me for the recipe. The original recipe asks for everything fat free and egg substitute instead of regular eggs. I post it the way I normally make it.
Provided by MsPia
Categories Poultry
Time 1h
Yield 1 pie, 8 serving(s)
Number Of Ingredients 19
Steps:
- Heat oven to 350°F.
- Combine cornmeal and sugar; stir in 1-cup cheese, milk, eggs and oil. Stir just until moistened.
- Press mixture on bottom and up sides of 9"pie plate sprayed with non stick cooking spray.
- In a 10"skillet, cook ground turkey, green peppers, onion, garlic and jalapeños over medium high heat until turkey is no longer pink.
- Drain. Stir in tomato sauce, corn, chili powder, cumin and cayenne.
- Spoon turkey mixture into cornmeal crust.
- Bake at 350 F, 30 to 35 minutes.
- Remove from oven; sprinkle with 1-cup cheese.
- Return to oven and bake until cheese melts.
- Let stand 5 minutes before serving.
- Serve with sour cream and salsa if desired.
CORNBREAD TAMALE PIE
Try this Mexican-inspired chilli with cornbread topping. It takes a little effort, but it can be frozen for days when you need a comforting supper quick
Provided by Diana Henry
Categories Dinner
Time 2h10m
Number Of Ingredients 32
Steps:
- Heat the oil in a casserole over a medium-high heat and fry the beef mince until browned all over - you may need to do this in batches. Transfer the browned mince to a bowl using a slotted spoon. Add the chorizo to the pan and brown all over for a few minutes, then add to the bowl with the mince.
- Add the onions and peppers to the pan and fry over a medium heat until the onions are golden and the peppers are soft, about 15 mins. Add the chillies, garlic, cumin and cinnamon, and cook for another couple of minutes.
- Return the beef and chorizo to the pan, then tip in the canned tomatoes, drained black beans, stock and tomato purée. Bring to just under the boil, then reduce the heat to a simmer. Add the sugar, lime juice and some seasoning. Cover slightly, leaving just a little opening on one side for steam to escape, and cook for 50 mins, stirring occasionally. In the last 10 mins of cooking time, stir in the coriander and hot sauce, and a little more seasoning. The chilli should be thick but not dry - if it's too dry, splash in some water. Spoon into a roughly 1.5-litre pie dish or deep baking dish. Heat the oven to 200C/180C fan/gas 6.
- To make the cornbread topping, mix together the cornmeal or polenta, flour, a large pinch of salt, the sugar, chillies, spring onions and coriander. Mix the milk, butter and eggs together in a jug. Pour the wet ingredients over the dry, then add the sweetcorn and cheese. Stir until just combined, being careful not to overmix, then spoon in dollops over the surface of the chilli. At this stage, the pie can be frozen. Leave to cool completely first, then wrap in a layer of baking parchment followed by a double layer of foil. Will keep in the freezer for up to two months.
- Bake for 25 mins until a skewer inserted into the cornbread (being careful not to go through to the chilli) comes out clean. To bake from frozen, heat the oven to 200C/180C fan/gas 6. Unwrap the pie and bake for 1 hr-1 hr 10 mins, or until the filling is piping hot and the topping is cooked through. If the top starts to get too dark, cover with foil.
- When you're almost ready to serve, put the avocado in a serving bowl, squeeze over the lime juice, then add the coriander leaves and gently toss together. Serve alongside the pie with some soured cream or Greek yogurt, if you like.
Nutrition Facts : Calories 928 calories, Fat 49 grams fat, SaturatedFat 21 grams saturated fat, Carbohydrate 61 grams carbohydrates, Sugar 18 grams sugar, Fiber 8 grams fiber, Protein 56 grams protein, Sodium 2.7 milligram of sodium
CORNBREAD TOPPED TAMALE PIE
This is a quick, hearty comfort dish which is easy to make. It tastes like tamales, without the work! I am always asked for the recipe wherever I make it. You can make the meat mixture ahead of time, and just do the cornbread when you are ready to bake.
Provided by Chicago Girl
Categories < 60 Mins
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Mix corn bread mix, egg, and milk and let set.
- Brown ground beef in 1 cup water for fine crumbles. Drain and rinse fat.
- Mix all non-cornbread ingredients.
- Spray or grease an 8x8 pan.
- Spread all of meat mixture in pan.
- Carefully pour cornbread on top.
- Bake 400 degrees for 20 minutes or until a toothpick in the cornbread's center is clean.
TAMALE PIE WITH CHEDDAR & CORNMEAL CRUST
A spin off of the Mexican Tamale! Great for POT LUCK! Serve with a salad a side of sour cream and guacamole and you have a nice meal. A lot easier then stuffing corn husks. DON'T FORGET THE MARGARITAS OR A TALL COLD BEER!
Provided by Rita1652
Categories Savory Pies
Time 45m
Yield 12 serving(s)
Number Of Ingredients 26
Steps:
- Grease 13x9x2 baking dish.
- In a large skillet heat oil add the peppers and onions saute for 5 minutes.
- Add beef to pan mixing to crumble cooking about about 5 minutes.
- Stir in remaining ingredients plus 1/4 cup beer.
- Put into prepared pan and set aside.
- In a large bowl combine all dry ingredients, stir to mix well.
- In an other bowl, whisk yogurt,eggs,and oil to blend.
- Stir in 3/4 cup cheese, scallions and jalapeño.
- Pour yogurt mixture over the cornmeal mixture and stir just till blended.
- Top the filling with crust mixture.
- Sprinkle remaining cheese on top and bake for 30 minutes.
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