My Homemade Tamale Pie is a combination of cheesy ground pork-topped cornbread, and it’s to die for. I add a few secret ingredients to the store-bought cornbread mix that send this dish over the top.

Prep Time: 10 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 25 minutes
Yields: 8 servings
Equipment: 1 (12-inch) cast-iron skillet, 1 (12-inch) sauté pan, large mixing bowl, aluminum foil, chef’s knife, non-stick cooking spray, cutting board

Ingredients:
2 1/2 pounds of ground pork (substitute ground beef)
1 (15-ounce) box of Krusteaz honey cornbread
1 large egg, room temperature
1/2 cup (4 ounces) of sour cream, room temperature
1/4 cup (2 ounces) of whole milk ricotta cheese, room temperature
3/4 cup cream-style corn
3/4 cup enchilada sauce
1 tablespoon olive oil
1 cup onions, small dice
3 cloves of garlic, minced
1 tablespoon plus 1 teaspoon of chili powder
1 1/2 tablespoons of ground cumin
1 tablespoon dried oregano
1 tablespoon of kosher salt
1 teaspoon of black pepper, freshly-ground
7 tablespoons of RO*TEL, drained
1/4 cup beef stock, unsalted
2 cups of shredded cheese, Mexican blend, or Colby Jack
Garnish:
1/2 cup of green onions (white and green parts) thinly sliced, on the bias

Instructions:
Preheat oven to 400°F.
First, wipe down the cast-iron skillet with a lightly greased paper towel with vegetable oil. Follow the directions on the back of the cornbread box. To a large bowl, add the egg, milk, and vegetable oil. To those ingredients, add 3 tablespoons of drained RO*TEL (tomatoes with green chilies), cream corn, ricotta cheese, and sour cream, mix to combine. Next, add the dry ingredients from the box. Add the dry ingredients to the wet, and mix until just combined. Do not overmix. Pour the batter into the cast-iron skillet. Bake for 20 minutes.

While the cornbread is in the oven, start the filling for the tamale pie.

In a large sauté pan over medium-high heat, add olive oil and diced onions. Stirring frequently, cook the onions for about 3 to 4 minutes or until soft and translucent. Add minced garlic, stir, and cook for 1 minute more.

Next, add in the ground pork, cumin, chili powder, kosher salt, dried oregano, and fresh-ground black pepper. Stirring frequently, cook the ground pork, onions, and spices for 10 minutes, or until the meat is no longer pink, about 6 minutes. To the meat mixture, add the remaining 4 tablespoons of the drained RO*TEL and beef stock, and stir to combine. Simmer over medium heat, stirring occasionally, for another 15 minutes or until all the liquid evaporates. Drain the fat, and transfer the meat mixture to a large mixing bowl. Set aside.

Take the cornbread (in the skillet) out of the oven. Using a fork, poke holes all over the top of the cornbread. Add 3/4 cup of enchilada sauce. Spread evenly over the top. Letting the sauce seep down into the cornbread. Generously top with shredded cheese.

Spray the dull side of the foil with cooking spray. This will ensure the cheese won’t stick. Tightly cover the skillet. Bake for 20 minutes.

Switch the oven to broil, remove the foil, and broil for 5 minutes until the cheese is golden brown. Remove the skillet from the oven and let it rest for about 15 minutes to set. Garnish with green onions.

There you have it, my Homemade Tamale Pie.

Note:
1) Linda Lou Hamel is not a nutritionist or dietitian, and any nutritional information shared is an estimate. If calorie count and nutritional value are important to you, I recommend running the ingredients through the online nutritional calculator of your choice. Calories and values can vary depending on the brands you choose.

https://lindalouhamel.com/2015/04/29/guacamole/