Skillet Tamale Pie with Cornbread Topping
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Chili-spiced beef, beans and corn bubble up around the edges of a golden buttermilk cornbread crust, all in one skillet. Cut the first square for whoever has been asking if it's ready.
The short version
Cook beef, onion and spices with enchilada sauce, beans and corn until thick, then pour a buttermilk cornbread batter over the hot filling in a 10-inch skillet. Bake at 400°F for 20 to 25 minutes, until the top is golden and the sides bubble.
What makes ours better
why ours wins the argument at dinner
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Cook the filling thick. A loose filling swallows the cornbread. Simmering until it holds a spoon makes a solid base, so the topping rises and bakes through instead of sinking.
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Pour the batter over hot filling. The heat starts cooking the bottom of the cornbread right away, so you get a set crumb instead of a gummy layer.
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Use buttermilk and a little sugar. Buttermilk and baking soda give a tender crumb with a slight tang, and a spoonful of sugar balances the chili spices without making it sweet.
What you need
the stars of the show
- Yellow onion1 large
- Ground beef1 pound
- Black beans1 can
- Corn kernels1 cup
- Mild diced green chiles1 can
- Shredded cheddar or Monterey Jack1 cup
- Yellow cornmeal1 cup
- Buttermilk1 cup
Filling
Cornbread topping
yes, all of the butter
Steps
go slow. the good part can’t be rushed.
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Heat the oven
Set a rack in the middle and heat the oven to 400°F.
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Brown the beef
Heat the oil in a 10-inch oven-safe skillet over medium-high heat. Cook the onion for 4 minutes, until soft. Add the beef and cook, breaking it up, 6 to 8 minutes, until no pink remains.
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Season the filling
Stir in the garlic, chili powder, cumin, oregano and salt and cook 1 minute, until fragrant. Spoon off any excess fat.
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Simmer until thick
Add the enchilada sauce, beans, corn and green chiles. Simmer, stirring, 5 to 6 minutes, until the sauce is thick enough that a spoon dragged through the pan leaves a trail. Stir in half the cheese and take the skillet off the heat.
If the filling is runny, the cornbread won't set underneath.
About 6 min. Cook mode has a timer for this step.
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Mix the batter
Whisk the cornmeal, flour, sugar, baking powder, baking soda and salt in a bowl. In another bowl, whisk the buttermilk, egg and melted butter. Pour the wet into the dry and stir just until combined; the batter will be thick.
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Top the filling
Dollop the batter over the hot filling and spread it gently to the edges with a spatula. A little filling peeking through is fine. Scatter the remaining cheese on top.
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Bake
Bake until the cornbread is deep golden, the cheese is melted, and a toothpick poked into the cornbread comes out clean, 20 to 25 minutes. The filling should bubble at the edges.
About 22 min. Cook mode has a timer for this step.
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Rest and serve
Let the skillet rest 5 minutes so the filling settles. Serve with sour cream, sliced jalapeños or fresh cilantro.
Good to know
read this before somebody asks for seconds
- No cast iron? Use a 9×13-inch baking dish. Transfer the cooked filling to the dish and top with the same batter; bake 5 minutes longer.
- For a vegetarian pie, swap the beef for a second can of beans and 8 ounces of chopped mushrooms, browned well.
- Don't overmix the batter. A few lumps are good.
- Storage. Refrigerate, covered, 4 days. Freeze portions, 2 months. Reheat in a 350°F oven for 15 minutes, or microwave a single wedge for 1 to 2 minutes.
Questions, answered
asked and answered at the kitchen counter
What is tamale pie?
A casserole of seasoned meat filling topped with cornmeal crust, inspired by the flavors of tamales. It takes a fraction of the effort.
Can I use a boxed cornbread mix?
Yes. Prepare one 8.5-ounce box according to the package, adding 2 tablespoons of sour cream to keep it moist, and pour it over the hot filling. Bake 20 to 25 minutes.
Why is my tamale pie topping dry or doughy?
Dry usually means overbaking, so check at 20 minutes. Doughy means the filling was too wet or too cool. Cook it thick and pour the batter on while it's hot.
Can I make tamale pie ahead of time?
Yes. Make the filling up to 2 days ahead and reheat it until hot before adding the batter. Don't mix the batter until you're ready to bake.
Can I use ground turkey or chicken?
Yes. Add an extra tablespoon of oil, since they're leaner, and cook until no pink remains.
From the table
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Made it?
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Published October 29, 2026.