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Skillet Tamale Pie with Cornbread Top

A slice removed from Skillet Tamale Pie with Cornbread Top, showing the cheesy, meaty filling inside the cast iron pan.
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Make this hearty, one-pan tamale pie featuring a savory filling topped with a simple cornbread crust, cooked entirely in a skillet.

Ingredients

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  • 1 tablespoon olive oil
  • 1 pound ground beef or turkey
  • 1 medium onion, chopped
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 (10 ounce) can mild enchilada sauce
  • 1 cup frozen corn kernels
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/4 teaspoon salt
  • 1 cup yellow cornmeal
  • 1 cup all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 cup milk
  • 1 large egg
  • 1/4 cup vegetable oil
  • 1 cup shredded cheddar cheese, divided

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit. Lightly grease a 10-inch oven-safe skillet.
  2. Heat the olive oil in the skillet over medium heat. Add the ground meat and cook until browned. Drain any excess fat.
  3. Add the chopped onion to the skillet and cook until softened, about 5 minutes.
  4. Stir in the black beans, enchilada sauce, frozen corn, chili powder, cumin, and 1/4 teaspoon salt. Bring the mixture to a simmer. Remove the skillet from the heat.
  5. In a medium bowl, whisk together the cornmeal, flour, baking powder, and 1/2 teaspoon salt for the topping.
  6. In a separate small bowl, whisk together the milk, egg, and 1/4 cup vegetable oil.
  7. Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.
  8. Stir 1/2 cup of the shredded cheddar cheese into the meat filling in the skillet.
  9. Spoon the cornbread batter evenly over the filling in the skillet. Sprinkle the remaining 1/2 cup of cheese over the cornbread topping.
  10. Bake for 25 to 30 minutes, or until the cornbread is golden brown and a toothpick inserted into the center comes out clean.
  11. Let the pie cool in the skillet for 10 minutes before slicing and serving.

Notes

  • For a spicier filling, add 1/4 teaspoon of cayenne pepper with the other spices.
  • If you do not have an oven-safe skillet, transfer the filling to a baking dish after simmering and top with the cornbread batter before baking.
  • Use yellow cornmeal for a traditional, slightly sweet cornbread flavor.

Nutrition

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