Easy Tamale Pie (made in one skillet!)
Recipe type: dinner
Prep time: 
Cook time: 
Total time: 
Serves: 6 servings
For the cornbread
  • ¼ C butter, melted
  • ¼ C granulated sugar
  • 1 large egg, room temp
  • ½ C buttermilk
  • ¼ tsp baking soda
  • ½ C all purpose flour
  • ½ C cornmeal
  • ¼ tsp salt
  • 1 tbsp canola oil
  • 1½ C shredded Mexican blend cheese
  • 4 C of thick chili (try my Beef Chili recipe)
  1. Preheat your oven to 400.
  2. Prepare the cornbread batter. In a large bowl, whisk together the melted butter and granulated sugar. Add the buttermilk and baking soda and mix well. Ad the cornmeal, flour and salt and mix until lumpy. Then mix in the canola oil.
  3. Place the chili in a 10 inch cast iron skillet. If you don't have cast iron, you can use any other 10 inch oven-safe skillet. Smooth the chili so it is evenly distributed in the skillet.
  4. Sprinkle the chili with the shredded cheese. Then scoop the cornbread batter over the cheese, trying to cover as much of the cheese as possible. Then use a wooden spoon to carefully spread the batter over top to cover all of the cheese.
  5. Bake at 400 for 23-25 minutes or until the top of the cornbread is golden.
  6. Allow to cool for 10-15 minutes before serving. This will give everything time to set.
The chili that you use in this recipe needs to be a thick chili rather than a soup like chili. A soup like chili will cause the tamale pie to spread out once removed from the pan. A thick chili will result in the chili staying under the cornbread when removed from the pan, just like a pie!

You can find my full Cast Iron Buttermilk Cornbread recipe here.
Nutrition Information
Serving size: 1 C
Recipe by This Gal Cooks at https://www.thisgalcooks.com/easy-tamale-pie-made-one-skillet/