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.
Preheat the oven to 350 degrees F. Grease the inside of an 8x8 baking dish.
Spread your chili into an even layer at the bottom of the dish.
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.
Bake in the oven for 40-50 minutes or until a toothpick can be inserted into the center and come out clean.
Let cool 10 minutes before slicing and serving.
Notes
Recipe Tips: For cold leftover chili, the baking time is as stated. If using warmed or room temperature chili, check 10 minutes early for faster cooking.This recipe can be doubled and baked in a 9x13 dish; adjust baking time as needed.Storage: Refrigerate tamale pie for up to 4-5 days, well covered.Reheating: For a single serving, microwave on a plate for 2-3 minutes. For larger portions, reheat in a 350°F oven for 10-15 minutes or until warmed through.