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This tamale pie is the kind of comfort food that makes everyone gather around the table. It takes all the flavors of traditional tamales—savory meat, spicy sauce, melty cheese—and turns them into an easy casserole with a golden cornbread crust. I've been making this version for years because it's foolproof, gluten-free by nature, and always gets rave reviews from kids and adults alike.
Gathering Your Ingredients
- Cornmeal: Look for stone-ground medium grind for the best texture. The cornbread should be sturdy enough to support the toppings but still tender.
- Cream-style corn: This secret ingredient keeps the cornbread moist and adds natural sweetness. I prefer the frozen kind when I can find it, but canned works perfectly.
- Enchilada sauce: The backbone of flavor. I always keep a few cans of my favorite gluten-free brand in the pantry for this recipe. If you're feeling ambitious, homemade takes it to another level.
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Preparing the Cornbread Base
- Mix the dry ingredients:
- Whisk together the cornmeal, sugar, baking powder and salt in a large bowl. Make sure everything is evenly distributed nobody wants a bite of just baking powder.
- Combine the wet ingredients:
- In another bowl, beat the egg lightly before stirring in the melted butter and milk. The butter should be cooled slightly so it doesn't cook the egg.
- Bring it all together:
- Pour the wet ingredients into the dry, adding the cream-style corn last. Stir just until combined overmixing makes tough cornbread. The batter will be thick but pourable.
- Bake until golden:
- Spread into a greased 9x13 dish and bake at 400°F for about 20 minutes. It's ready when the edges pull away from the pan and a toothpick comes out clean.
The first time I made this for a potluck, three people asked for the recipe. Now it's my most requested dish for casual gatherings. There's something magical about how the slightly sweet cornbread balances the spicy filling.
Perfect Pairings
Serve with a crisp cabbage slaw dressed with lime to cut through the richness. For a heartier meal, add Mexican rice and charro beans. A cold horchata or Mexican beer makes the ideal drink pairing.
Creative Variations
For a breakfast version, try scrambled eggs and chorizo as the filling. Vegetarians can substitute seasoned black beans and roasted veggies. During summer, I'll top it with fresh corn kernels and poblano peppers.
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Storing Leftovers
Cover tightly and refrigerate for up to 4 days. Reheat individual portions in the microwave with a damp paper towel over top to prevent drying out. The cornbread actually gets more flavorful the next day as the sauces soak in.
This tamale pie proves that sometimes the simplest methods yield the most satisfying results. It's become my go to when I want that nostalgic tamale taste without the hours of work. Even my picky nephew asks for seconds every time.
Frequently Asked Questions
- → Can I use chicken instead of ground beef?
- Yes, you can substitute 3 cups of shredded chicken for the ground beef. See the notes for specific instructions.
- → Is there a specific brand of enchilada sauce that is gluten-free?
- Yes, the La Victoria brand of enchilada sauce is recommended for a gluten-free option.
- → What kind of pan should I use?
- You can use a cast iron skillet, an 11x7 inch pan, or a 9x9 inch pan.
- → How do I know when the cornbread is done?
- The cornbread is done when a toothpick inserted into the center comes out clean and the edges are golden brown.
- → What toppings are recommended?
- Additional salsa, cilantro, sour cream, and sliced avocado are great toppings to enhance the flavor.