Tamale pie is an easy dish to make, its hardy and delicious! This makes a great weeknight meal when you are in a hurry. There are hundreds of different variations that are possible with this cornbread topping. Use what you have in your pantry and enjoy!
Ingredients and Variations
Pork Green Chili: Pork, chicken broth, green chilis, garlic, onions, cheddar cheese and seasonings.
Cornbread: Yellow cornmeal, all purpose flour, sugar, egg, evaporated milk, butter, salt and baking powder.
Variations: Any filling you desire can be used, such as, chili, chili colorado, chili con carne, chicken green chili or roja. Just thicken 4 cups (1 quart) of filing slightly. For the cornbread – use white cornmeal if that’s what you have, change the milk for water, use a sugar substitute and egg replacer if you like.
Iron Skillet Pork Green Chili Tamale Pie
Course: MainCuisine: TexMexDifficulty: Easy4
servings10
minutes30
minutesThe best tamale pie!
Ingredients
- Filling
1 quart 1 pork green chili
3 tbsp 3 butter
3 tbsp 3 all purpose flour
1 tsp 1 garlic powder
1 tsp 1 onion powder
salt and pepper to taste
- Cornbread
2/3 cup 2/3 all purpose flour
1/3 cup 1/3 yellow cornmeal
1/2 tsp 1/2 baking powder
1/2 tsp 1/2 salt
1/8 cup 1/8 granulated sugar
1 1 large egg
1/2 cup 1/2 evaporated milk
3 tbsp 3 butter, melted
- Topping
2 cups 2 shredded cheese (I use sharp cheddar)
Directions
- Heat oven to 350°.
- To make the filling: In a 10 inch iron skillet, melt butter and add flour. Stir and cook for 3 minutes. Stir in pork green chili and seasonings. Cook until thickened about 3 minutes. Remove from heat.
- To make the cornbread: Whisk all the dry ingredients together then add the wet, stir until it just comes together.
- Assemble: Sprinkle 1 cup of cheese over filling. Carefully pour cornbread mixture over the top and smooth out slightly. Sprinkle the top with remaining cup of cheese.
- Bake at 350° for 30 minutes or until top is puffed up and golden.
- Cool for 5 minutes before serving.
