Cornbread Tamale Pie

tamale pie with toppings on a white plate.

5 from 1 vote

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.

Prep Time5

Cook Time50

Cool10

Total Time1 5

Course: dinner, Main Course

Cuisine: American

Servings: servings

Calories: 327kcal

Author: Nicole Durham

Cost: Recipe $0.84 / Serving $0.21

Equipment

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)

US Customary - Metric

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.

Nutrition