{"id":785,"date":"2020-11-26T22:55:56","date_gmt":"2020-11-26T22:55:56","guid":{"rendered":"https:\/\/bhiggs.x10hosting.com\/foodie\/?p=785"},"modified":"2026-01-01T19:44:08","modified_gmt":"2026-01-01T19:44:08","slug":"cornbread-tamale-pie","status":"publish","type":"post","link":"https:\/\/bhiggs.x10hosting.com\/foodie\/cornbread-tamale-pie\/","title":{"rendered":"Cornbread Tamale Pie"},"content":{"rendered":"
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<\/div>\n\t<\/g><\/svg><\/span> Print Recipe<\/a>\n\t\n\t\n<\/div>\n

<\/span>Cornbread Tamale Pie<\/span><\/h2>\n
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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.<\/span><\/div>\n
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Total Time<\/span>1 hour<\/span><\/span> hr<\/span><\/span><\/div><\/div>\n
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Servings: <\/span>6<\/span><\/div>\n\n
Author: <\/span>Recipe from Joy of Cooking; Adapted by Jennifer Steinhauer; Recipe restructured by Bryan Higgs<\/span><\/div>\n\n\n

<\/span>Ingredients<\/span><\/h3>

<\/span>For the Filling<\/span><\/h4>
  • 1<\/span> pound<\/span> ground beef<\/span><\/li>
  • 1<\/span> medium onion<\/span> finely chopped<\/span><\/li>
  • 1<\/span> cup<\/span> rinsed and drained canned black beans<\/span><\/li>
  • 1<\/span> cup<\/span> corn<\/span> drained, canned or frozen (thawed if frozen)<\/span><\/li>
  • 1<\/span> cup<\/span> tomato sauce<\/span><\/li>
  • 1<\/span> cup<\/span> beef or chicken broth<\/span><\/li>
  • \u00bd<\/span> cup<\/span> diced green bell pepper<\/span> optional<\/span><\/li>
  • 1<\/span> tablespoon<\/span> chile powder<\/span><\/li>
  • \u00bd<\/span> teaspoon<\/span> ground cumin<\/span><\/li>
  • 1 \u00bd<\/span> teaspoons<\/span> salt<\/span> plus more to taste<\/span><\/li>
  • \u00bc<\/span> teaspoon<\/span> black pepper<\/span> plus more to taste<\/span><\/li><\/ul><\/div>

    <\/span>For the Crust<\/span><\/h4>
    • Cooking oil spray for greasing pan<\/span><\/li>
    • \u00be<\/span> cup<\/span> cornmeal<\/span><\/li>
    • 1<\/span> tablespoon<\/span> flour<\/span><\/li>
    • 1<\/span> tablespoon<\/span> sugar<\/span><\/li>
    • 1 \u00bd<\/span> teaspoons<\/span> baking powder<\/span><\/li>
    • 1<\/span> egg<\/span><\/li>
    • \u2153<\/span> cup<\/span> milk<\/span><\/li>
    • 1<\/span> tablespoon<\/span> vegetable oil<\/span><\/li><\/ul><\/div><\/div>\n

      <\/span>Instructions<\/span><\/h3>

      <\/span>For the Filling<\/span><\/h4>
      • 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.<\/span><\/div><\/li><\/ul><\/div>

        <\/span>For the Crust<\/span><\/h4>
        • In a medium bowl, whisk together the cornmeal, flour, sugar, baking powder and a teaspoon of salt. In a small bowl, whisk together the egg, milk and oil until combined. Whisk the milk mixture into the flour mixture until combined.<\/span><\/div><\/li><\/ul><\/div>

          <\/span>To Bake<\/span><\/h4>
          • Preheat the oven to 425 degrees. Grease a 3-quart high-sided casserole dish with cooking spray.<\/span><\/div><\/li>
          • 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.<\/span><\/div><\/li>
          • Bake until the corn bread is brown, 20 to 25 minutes.<\/span><\/div><\/li>
          • Serve with hot sauce, a dollop of sour cream and a few slices of avocado.\u00a0<\/span><\/div><\/li><\/ul><\/div><\/div>\n
            <\/div>\n

            <\/span>Notes<\/span><\/h3>
            If you’re trying to eat less red meat, ground turkey or chicken would make a fine substitute for the beef.<\/span><\/div><\/div>\n<\/div><\/div>","protected":false},"excerpt":{"rendered":"","protected":false},"author":2,"featured_media":782,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[618,363,136,388],"tags":[],"class_list":["post-785","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-baked","category-casserole","category-entree","category-mexican"],"jetpack_featured_media_url":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-content\/uploads\/2020\/11\/CORNBREAD-TAMALE-PIE.jpg","_links":{"self":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts\/785","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/comments?post=785"}],"version-history":[{"count":1,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts\/785\/revisions"}],"predecessor-version":[{"id":786,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts\/785\/revisions\/786"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/media\/782"}],"wp:attachment":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/media?parent=785"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/categories?post=785"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/tags?post=785"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}