Name: Homemade Cornbread Tamale Pie Recipe
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: Mexican-American
Ingredients: 1 lb ground beef (93% lean); 1 tablespoon extra virgin olive oil; 1/2 yellow onion, diced; 1 red bell pepper, diced; 3 cloves garlic, minced; 4 ounce can green chiles, drained; 15 ounce can kidney beans, drained; 15 ounce can fire roasted corn, drained; 15 ounce can diced tomatoes; 1 1/2 teaspoons chili powder; 1 1/2 teaspoons ground cumin; 1 teaspoon coriander; 1/2 teaspoon ground Mexican oregano; 1 teaspoon coarse salt; 1/2 teaspoon ground black pepper; 1 cup shredded Mexican 4 cheese blend (or 1 cup sharp cheddar cheese); 2 tablespoons fresh cilantro, roughly chopped; 1 cup flour; 1 cup cornmeal; 1 tablespoon white sugar; 2 teaspoons baking powder; ½ teaspoon baking soda; ½ teaspoon coarse salt; 6 tablespoons unsalted butter, melted; 1 egg, beaten; 1 ¼ cup buttermilk; 2 cups shredded Mexican 4 cheese blend (or 1 cup sharp cheddar cheese and 1 cup mozzarella cheese); Sliced green onion for garnish

Jump to Recipe

If you’re craving a comforting dish that combines all the best flavors of Southwest cooking with the cozy charm of cornbread, then you absolutely have to try this Homemade Cornbread Tamale Pie. It’s a hearty, satisfying meal that layers savory ground beef, smoky spices, vibrant veggies, and melty cheese beneath a fluffy, golden cornbread crust. Honestly, it’s like a warm hug on a plate—perfect for family dinners, feeding a crowd, or just treating yourself to something special at home.

Homemade Cornbread Tamale Pie Recipe - Recipe Image

Ingredients You’ll Need

Simple ingredients come together in this Homemade Cornbread Tamale Pie to create a medley of textures and vibrant flavors. Each element plays a crucial role, from the spicy beef filling to the rich, cheesy cornbread topping that bakes to perfection.

1 lb ground beef (93% lean): Provides a hearty, savory base without excess grease.
1 tablespoon extra virgin olive oil: Adds richness and helps soften the vegetables.
1/2 yellow onion, diced: Brings sweetness and depth to the filling.
1 red bell pepper, diced: Adds vibrant color and a subtle smoky sweetness.
3 cloves garlic, minced: Imparts a punchy, aromatic layer of flavor.
4 ounce can green chiles, drained: Gives a mild heat and authentic Southwest flair.
15 ounce can kidney beans, drained: Adds texture and protein to the filling.
15 ounce can fire roasted corn, drained: Contributes a smoky sweetness that complements the spices.
15 ounce can diced tomatoes: Provides juiciness and brightness.
1 1/2 teaspoons chili powder: Grounds the dish in classic tamale pie spice.
1 1/2 teaspoons ground cumin: Adds warm, earthy notes.
1 teaspoon coriander: Brings a subtle citrus undertone.
1/2 teaspoon ground Mexican oregano: Infuses the filling with herbal complexity.
1 teaspoon coarse salt: Essential for bringing all flavors to life.
1/2 teaspoon ground black pepper: Provides balancing heat.
1 cup shredded Mexican 4 cheese blend (or sharp cheddar): Melts into the filling creating delicious gooey pockets.
2 tablespoons fresh cilantro, roughly chopped: Adds fresh herbal brightness at the end.
Sliced green onion for garnish: Offers a mild onion crunch to finish the dish.
1 cup flour: The base of the cornbread topping, lending structure.
1 cup cornmeal: Gives the cornbread its signature texture and slight sweetness.
1 tablespoon white sugar: Balances the savory and spicy elements with a touch of sweetness.
2 teaspoons baking powder: Helps the cornbread rise and become fluffy.
½ teaspoon baking soda: Adds lightness and works with buttermilk for leavening.
½ teaspoon coarse salt: Enhances the cornbread’s flavor.
6 tablespoons unsalted butter, melted: Contributes richness and moisture.
1 egg, beaten: Binds the cornbread ingredients together.
1 ¼ cup buttermilk: Adds tanginess and tenderness to the cornbread.
2 cups shredded Mexican 4 cheese blend (or cheddar and mozzarella): Folded into the cornbread topping for melty, cheesy goodness.

How to Make Homemade Cornbread Tamale Pie

Step 1: Prepare the Flavorful Filling

Start by heating olive oil in a large, oven-safe skillet over medium-high heat. Toss in the diced onion and red bell pepper and cook them for about 4 to 5 minutes until they soften and start to sweeten. Next, add minced garlic and let it cook just until fragrant, about 30 seconds to a minute. Now it’s time for the star—the ground beef. Brown it well, breaking it apart as you cook until it’s fully done. If the pan collects excess fat, be sure to drain it out for a healthier, less greasy filling.

Step 2: Add the Southwest Layers

Once the beef is cooked, stir in the green chiles, kidney beans, fire roasted corn, and diced tomatoes. Then sprinkle in the chili powder, cumin, coriander, Mexican oregano, salt, and pepper. Bring the mixture to a gentle simmer and let it cook for another five minutes, allowing all those spices and juices to mingle beautifully.

Step 3: Cheese and Cilantro Finish

Remove the skillet from heat and stir in a cup of shredded cheese and fresh cilantro. This is where the filling transforms from tasty to irresistible. Give it a quick taste and adjust the seasoning if needed. Your filling is now rich, savory, and perfectly spiced—ready for its cornbread crown!

Step 4: Whip Up the Cheesy Cornbread Topping

In a large bowl, combine the dry ingredients: flour, cornmeal, sugar, baking powder, baking soda, and salt. In a separate bowl, whisk together melted butter, beaten egg, and buttermilk until smooth. Pour the wet ingredients into the dry and stir gently until just combined—don’t overmix or the topping won’t be tender. Fold in the shredded cheeses to bring extra gooeyness and flavor.

Step 5: Assemble and Bake Your Pie

Evenly spread the beef and veggie filling in the skillet. Carefully spoon the cornbread batter on top, smoothing it out as best you can without disturbing the filling. Slide the whole skillet into your preheated 400˚F oven and bake for about 30 to 35 minutes. You’ll know it’s done when the cornbread topping is golden and a toothpick inserted into the center comes out clean. Let it rest for 10 minutes before serving to make slicing easier and allow the flavors to settle.

How to Serve Homemade Cornbread Tamale Pie

Garnishes

Nothing elevates this dish more than a sprinkle of freshly sliced green onions and extra chopped cilantro on top. These garnishes add a lovely burst of color and a fresh, bright contrast to the rich, cheesy pie. For a bit of cooling balance, consider dolloping sour cream or serving with a side of guacamole.

Side Dishes

Homemade Cornbread Tamale Pie is a filling meal on its own, but pairing it with some simple sides can make it feel even more special. A crisp green salad with lime vinaigrette or a tangy slaw beautifully cuts through the richness. For extra warmth, serve alongside black beans or Mexican rice to keep the flavor vibe cohesive.

Creative Ways to Present

To make this dish feel festive, try topping individual servings with a sliced avocado fan, fresh sliced jalapeños, or even a drizzle of your favorite hot sauce. Serving it family-style straight from the skillet on a rustic wooden board invites casual sharing and a cozy, welcoming atmosphere everyone will love.

Make Ahead and Storage

Storing Leftovers

Store any leftover Homemade Cornbread Tamale Pie in an airtight container in the refrigerator for up to 4 days. The flavors actually deepen after a day, making it a delicious next-day meal. Just make sure to cool it completely before covering to keep the cornbread from getting soggy.

Freezing

You can freeze this tamale pie for up to 3 months. After it cools completely, wrap the skillet tightly with plastic wrap and then foil, or portion it out into freezer-safe containers. Thaw overnight in the fridge before reheating for the best texture and flavor.

Reheating

Reheat slices gently in the microwave or warm up the whole skillet in a 350˚F oven for 15-20 minutes until heated through. If you want the cornbread topping to regain its crispiness, reheating in the oven is your best bet rather than the microwave.

FAQs

Can I make Homemade Cornbread Tamale Pie vegetarian?

Absolutely! Swap out the ground beef for extra beans, lentils, or a plant-based meat substitute. You can also add more veggies like zucchini or mushrooms to keep the filling hearty and flavorful.

What if I don’t have buttermilk for the cornbread topping?

No worries! You can make a simple buttermilk substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 ¼ cups of regular milk. Let it sit for 5 minutes before using.

Can I use a different type of cheese?

Yes! While a Mexican 4 cheese blend brings authentic flavor, sharp cheddar mixed with mozzarella or Monterey Jack also works beautifully, giving great melt and taste.

Is this recipe gluten-free?

In its original form, no, because it uses all-purpose flour. But you can experiment by substituting gluten-free flour blends in equal measure—just check that your baking powders are gluten-free.

How spicy is this Homemade Cornbread Tamale Pie?

It has a mild to moderate heat thanks to the green chiles and chili powder, but you can adjust the spice level by adding more chiles or a pinch of cayenne if you like it hotter.

Final Thoughts

This Homemade Cornbread Tamale Pie has truly become one of my favorite go-to comfort meals whenever I want something filling and full of bold flavor with that home-cooked soul. It’s inviting, dependable, and perfect for sharing or savoring all by yourself. I hope you find as much joy making and eating it as I do—it’s truly a dish that warms the heart and fills the belly.

Homemade Cornbread Tamale Pie Recipe

★★★★★

5.1 from 15 reviews

Author: Noah
Total Time: 1 hour
Yield: 6 servings 1x
Diet: Low Fat

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Description

This Homemade Cornbread Tamale Pie is a flavorful, hearty one-pan meal combining a spicy, savory ground beef and vegetable filling with a cheesy cornbread topping. It’s a comforting, easy-to-make dish inspired by traditional tamales, perfect for family dinners or entertaining guests.

Instructions

Make the Filling: Preheat your oven to 400˚F. In a large, oven-safe skillet with tall sides, heat the olive oil over medium-high heat. Add diced onion and red bell pepper and cook for 4-5 minutes, stirring frequently until the onion softens slightly.
Add Garlic: Stir in the minced garlic and cook for 30 seconds to 1 minute, until fragrant.
Cook Ground Beef: Add the ground beef to the skillet. Cook for about 5 minutes, stirring often, until thoroughly cooked. Drain any excess fat if needed to avoid greasiness.
Add Remaining Filling Ingredients: Stir in the drained green chiles, kidney beans, fire roasted corn, diced tomatoes, chili powder, cumin, coriander, Mexican oregano, salt, and black pepper. Bring the mixture to a simmer and cook for another 5 minutes, stirring occasionally to blend flavors.
Finish Filling: Remove the skillet from heat and stir in 1 cup of shredded cheese and chopped fresh cilantro. Taste and add more salt or pepper if desired.
Prepare Cornbread Topping Dry Mix: In a large bowl, whisk together flour, cornmeal, sugar, baking powder, baking soda, and salt until well combined.
Mix Wet Ingredients: In a separate medium bowl, whisk melted butter, beaten egg, and buttermilk until smooth.
Combine Wet and Dry: Pour the wet ingredients into the dry ingredients and stir gently until just combined. Avoid overmixing to keep the topping light.
Add Cheese to Batter: Fold in the remaining 2 cups of shredded cheese until evenly distributed.
Assemble Tamale Pie: Spread the filling evenly in the skillet. Spoon the cornbread batter over the filling in an even layer.
Bake: Place the skillet in the preheated oven and bake for 30-35 minutes, or until a toothpick inserted into the cornbread topping comes out clean and the topping is golden brown.
Rest and Garnish: Remove from oven and allow to rest for 10 minutes. Garnish with sliced green onions and any remaining fresh cilantro before serving.

Notes

Use a large, oven-safe skillet to cook the filling and bake the pie to minimize cleanup.
If you prefer a milder pie, reduce the amount of chili powder or omit the green chiles.
For a vegetarian version, substitute the ground beef with plant-based crumbles or additional beans and vegetables.
If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or vinegar to 1 ¼ cups of milk and letting it sit for 5 minutes.
Let the tamale pie rest after baking to allow the filling to set, making it easier to serve.

Prep Time: 20 minutes
Cook Time: 40 minutes
Category: Main Dish
Method: Stovetop and Oven Baking
Cuisine: Mexican-American