This cornbread tamale pie is a simple and delicious recipe that comes together in minutes and tastes incredible too. Use a box of Jiffy mix and some leftover chili to keep it as frugal as it is tasty.
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Get ready to savor a comforting, flavor-packed dish that brings the best of Tex-Mex to your dinner table with our Cornbread Tamale Pie. This recipe combines the heartiness of chili with the savory appeal of cornbread topping, creating a mouthwatering union of flavors and textures.
The leftover chili provides a satisfying and spicy filling, while the golden, buttery cornbread topping adds a touch of sweetness and a delightful contrast to the hearty filling.
It's a warm and welcoming meal that's perfect for family gatherings, weeknight dinners, or potlucks, promising to become a household favorite.
For more great recipes made with leftovers, check out my Quick Horchata Recipe (With Leftover Rice) and Creamy Leftover Turkey Wild Rice Soup.
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💛 Why You'll Love This Recipe
- Minimal ingredients. You just need a couple of ingredients to make this Jiffy tamale pie, so don't worry about making expensive trips to the grocery store. You probably already have the items needed in your pantry or fridge.
- It's frugal. I love making tamale pie with Jiffy mix because it is always so cheap and easy. Leftover chili is already on hand, and boxed cornbread is about 2 for $1, so this is one of the cheapest dinner recipes we have in our collection.
- It's great for stretching smaller portions. If you have a family of 4 but only 2 servings of chili, making this tamale pie is a great way to turn two portions into a filling meal for the whole family.
🛒 Ingredients
Chili- Leftover chili works best because the flavors deepen overnight. Any homemade or store-bought chili works.
Jiffy Corn Muffin Mix- Prepare the mix according to the box (egg + milk).
We use Jiffy often in Jiffy Cornbread With Cake Mix, Jiffy Jalapeno Cornbread, and Cornbread Bundt Cake, making it a frugal pantry staple.
See the recipe card below for full ingredients and instructions.
🔀 Substitutions & Variations
Chili Options: Use canned chili (2-3 cans) or homemade chili like Tomato Soup Chili or 5 Ingredient Instant Pot Chili.
Bulking Up Chili: Short on chili? Stretch it by adding cooked veggies (carrots, onions, zucchini) or extra beans/meat.
Cornbread Topping Swap: Swap the Jiffy topping for my Zucchini Cornbread Casserole for a veggie boost, use the same baking instructions.
💰 Budget-Friendly Tips
Use leftover chili. It turns a small amount of meat into a whole meal.
Jiffy mix is usually about $0.60 a box, making this one of the cheapest dinners you can make.
Stretch the chili with beans, frozen veggies, or diced tomatoes if you're short on volume.
Add inexpensive toppings like shredded cheese, onions, or salsa to make the meal feel bigger.
🥄 Instructions for Cornbread Tamale Pie
Step 1: Preheat the oven to 350 degrees F. Grease the inside of an 8x8 baking dish.
Step 2: Spread your chili into an even layer at the bottom of the dish.
Step 3: In a mixing bowl, prepare the Jiffy cornbread mix according to package instructions and then pour it over the top of the chili. Spread it out into an even layer as best as you can.
Step 4: Bake in the oven for 40-50 minutes or until a toothpick can be inserted into the center and come out clean.
Step 5: Let cool 10 minutes before slicing and serving.
👩🏻🍳 Expert Tips
Baking Time Will Vary. Cold chili straight from the fridge increases the bake time.
If using warm/room-temp chili, start checking 10 minutes early.
Don't Overmix the Cornbread. Stir just until combined so the topping stays tender and fluffy.
❄️ Storage and Reheating
Storage: Store leftover Cornbread Tamale Pie in an airtight container in the fridge for 4-5 days.
Reheating: Reheat larger portions in the oven at 350°F for 10-15 minutes until warmed through. Microwave individual slices for 2-3 minutes.
🥗 Side Dishes or Pairing Ideas
Serve Cornbread Tamale Pie with a simple Iceberg Salad, Mexican rice, or toppings like salsa, sour cream, jalapeños, or shredded cheese.
It also pairs well with cornbread-friendly sides like roasted veggies or fresh fruit.
- Iceberg SaladRecipe $5.00 / Serving $0.83
- Easy Salsa RiceRecipe $2.43 / Serving $0.41
- Tomato Jalapeno SalsaRecipe $3.67 / Serving $0.61
- Quick Horchata Recipe (With Leftover Rice)Recipe $0.28 / Serving $0.04
❓ Recipe FAQs
You can reheat a single serving of tamale pie on a plate in the microwave in about 2-3 minutes or for more portions you can simply reheat it in the oven. Bake at 350 degrees F for about 10-15 minutes or until warmed through.
Yes, this recipe can easily be doubled and placed into a 9x13 baking dish. The baking time may be extended by a few minutes, so keep an eye on it.
I like to serve our tamale pie with a simple side of Iceberg Salad. For toppings, anything from salsa to sour cream, cheese, or your other basic chili toppings would work well.
🍽️ More Recipes You'll Love
- Sour Cream Banana BreadRecipe $2.50 / Serving $0.25
- Leftover Mashed Sweet Potato MuffinsRecipe $4.10 / Serving $0.17
- The Best Canned Green Bean RecipeRecipe $1.14 / Serving $0.29
- Easy Salsa RiceRecipe $2.43 / Serving $0.41
🐝 If you tried this Cornbread Tamale Pie, please leave a ⭐️ star rating and share your buzz in the 💬 comments below. I'd truly appreciate it!
📖 Recipe
Cornbread Tamale Pie
Ingredients
- 3 cups leftover chili - ($0.00)
Cornbead Batte
- 1 box Jiffy corn muffin mix - ($0.62)
- 1 large egg - ($0.15)
- ⅓ cup milk - ($0.07)
Instructions
- Preheat. Preheat the oven to 350°F and grease an 8x8-inch baking dish.
- Layer chili. Spread the chili into an even layer across the bottom of the prepared dish.
- Mix cornbread batter. In a mixing bowl, prepare the Jiffy corn muffin mix using the egg and milk according to package directions.
- Assemble. Pour the cornbread batter evenly over the chili and gently spread to cover.
- Bake. Bake for 40 to 50 minutes, or until a toothpick inserted into the center comes out clean.
- Rest and serve. Let cool for 10 minutes before slicing and serving.
Notes
- Baking time. Cold chili bakes as written. If chili is warm or room temperature, begin checking for doneness about 10 minutes early.
- Doubling. This recipe can be doubled and baked in a 9x13-inch dish; adjust bake time as needed.
- Storage. Store leftovers covered in the refrigerator for up to 4 to 5 days.
- Reheating. Microwave individual servings for 2 to 3 minutes, or reheat larger portions in a 350°F oven for 10 to 15 minutes until warmed through.
Nutritional Information
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