Easy Tamale Pie
February 28, 2016
188 Comments
You asked for it and you got it! I’ve received several requests for an easy Tamale Pie recipe using Jiffy’s Corn Muffin Mix. Layers of cornbread, enchilada sauce, ground beef and cheese — Ready in a jiffy!
If you like this easy tamale pie recipe, you may also enjoy these other easy, one-skillet tamale pie dinner recipes from 2teaspoons:
Easy Tamale Pie
Servings 8 -12
Ingredients
CORNBREAD
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1 box of Jiffy Corn Muffin Mix standard 8.5 oz box
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1/3 cup milk
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1 egg
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1 small can diced green chiles 4.5 ounce can
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1 can of corn or creamed corn
MEAT
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1 lb ground beef
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1 teaspoon cumin
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1 teaspoon chili powder
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¼ teaspoon salt
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¼ teaspoon pepper
TAMALE PIE
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1 ¼ cup enchilada sauce
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2 cups of shredded cheese I used sharp white cheddar
OPTIONAL TOPPINGS
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Salsa
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Guacomole
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Sour Cream
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Shredded Cheese
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Cilantro
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Lime wedges
Instructions
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Preheat oven to 400 degrees F.
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Whisk together Jiffy Corn Muffin Mix, milk, and egg. Gently fold in chiles and corn. Pour into greased baking pan (9x9, 9x13, large cast iron skillet). Bake until set (a toothpick should come out clean), about 20-25 minutes.
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While cornbread is baking, combine beef with spices and sauté in a skillet over medium heat until fully cooked, about 10 minutes. Drain and set aside.
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Once cornbread is done baking, reduce oven to 350 degree F. Poke holes in cornbread with a fork and pour enchilada sauce over it. Top with ground beef and shredded cheese, and cover with aluminum foil. Bake in oven for 20 minutes. Remove foil and back until cheese begins to brown, about 5-10 minutes.
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Let cool for 10-15 minutes before serving with desired toppings.
Karen
Will be trying this in a few days. Could I top the pie with the cornbread? I’m just a little anxious that the bread will be soggy on the bottom.
Karen
I don’t think the cornbread on top will work for this recipe since I cook the cornbread layer on its own until it is fully baked before topping with the other layers and baking again. As long as you cook the cornbread layer until it is fully cooked before proceeding to the next step, the layer shouldn’t really be soggy. Let me know what you think if you get a chance to try it! 🙂
Heather Hardman
My son said it is his new favorite food. Easy and good. I used a cup of frozen corn instead of canned.
Karen
I’m so happy your son enjoyed the recipe! I’m glad the frozen corn worked well 🙂
Allison
This is an awesome recipe. It’s easy and delicious. My whole family loves it. I make it in the cast iron skillet and it gets a really yummy crust on it.
Karen
I’m so happy to hear this recipe is a hit with your family! 🙂
Paula Simpson
What are the carbs per serving
Karen
Hi Paula, thanks for reaching out with your question. I currently don’t offer nutritional information on my recipes.
Melissa
Awesome!! Made this last night and it was a huge hit. Will be making this for church and family potlucks in the near future. Thanks
Karen
I’m delighted to hear you enjoyed the recipe Melissa! 🙂
Sara
Do you prefer to use a 10″ skillet or a 9×13″ pan? I see in your comments that you’ve used both. I have both and am not sure which will turn out better. Preference? Thanks!
Karen
I definitely use both pretty interchangeably. I think the skillet can look a little nicer for presentation, but find that storing leftovers is easier in a 9×13 or 9×9 pan. I just cover it and slide it in my fridge. Either way, I don’t think you can go wrong – I hope this helps!
Sandy
This is a great recipe! I have added black beans and substituted shredded chicken for the hamburger on occasion. This is a favorite. It freezes well, also for those days that you are running behind.
Karen
I’m so happy you like the recipe! I love using chicken and blacks too – My chicken version also adds sauteed peppers and onions too 🙂
Mary
Excellent!
L
Can I prepare up to the aluminum foil step, then bake it off later? Question 2: how would this do in a disposable pan? Want to send it to a sick friend.
Karen
That is so thoughtful! I have prepared this until the aluminum foil step and baked it later a number of times – it works great! It also works well in a disposable pan.
Yvonne S.
Is this ground beef in your dish? Or sausage? It looks delicious!!!
Karen
I used ground beef in the recipe, but it is very versatile. I haven’t tried sausage, but I know it’s great with ground beef, ground turkey, ground chicken, shredded chicken, black beans, etc. Let me know how it turns out if you end up making it with sausage!
SUSAN
I made it for the first time tonight and used ground turkey since that’s all I had on hand but I think with the seasonings it will still taste good. I saved the last two steps until right before dinner.
Karen
I bet it was delicious with ground turkey – the recipe is very versatile! I hope you enjoyed it 🙂
Mary
I have made this several times and am just tonight trying it with green chili sauce! I thought I had the red, so was happy to see that others had tried it, too!
Karen
I bet it was delicious with green chili sauce – yum! 🙂
Trudi
I’ve made this several times and my whole family loves it..even my “chicken nuggets” only child thanks for the recipe
Karen
That’s wonderful Trudi! 🙂
Colleen
Would putting the cornbread mix ontop work also???
Karen
I don’t think the cornbread on top will work for this recipe since I cook the cornbread layer on its own until it is fully baked before topping with the other layers and baking again.
Diann
Can you use rotel if?
Karen
I’ve never used diced tomatoes in the tamale pie, so I’m not if Rotel will add too much moisture or not. Please let me know how it turns out if you end up trying it!
nosogirl
This is a fabulous recipe and one I go to over and over when I want a comfort food splurge. It’s easy, tasty and filling!
Karen
Wonderful – I’m glad to hear you enjoy the recipe! 🙂
Katie Hawkins
I love this recipe. It’s so simple and quick. I think I’ll add some grated fresh jalepeno to the cornbread in addition to the green chiles next time.
Karen
I’m so happy to hear to like the recipe! I bet the jalapenos will add a wonderful zip!
Dana
Either one is good! We used the green enchilada sauce in this recipe a week or so ago. (I picked up HOT red enchilada sauce at the store by mistake.) We had a can of mild green enchilada sauce in the cabinet, so we used it. We loved it even more than with the red enchilada sauce.
Karen
That’s wonderful to hear Dana! I’ll have to give the green enchilada sauce a try soon!
Shirley
I have just made this recipe today and I just know we will love it! I used green enchilada sauce. Will that work?
Karen
Hi Shirley! I bet the green enchilada sauce worked wonderfully – I hope you enjoyed the recipe 🙂
Dana Rudd
What is the nutritional info for this easy tamale pie? My husband and I love it!
Karen
Hi Dana! I currently don’t offer nutritional information for the recipes in the website. I’m delighted to hear you and your husband enjoyed the tamale pie 🙂
Mary Cross
Love this receipe! So good and so easy!
Making it for the second time…
Karen
Hi Mary,
I’m so glad you like it!
Tami Ingman
Made this tonight for dinner. I have made many variations of tamale pie, but this recipe is by far my favorite. Simple and delicious. I made it with the green chili’s and creamed corn, followed all directions exactly…with the exception of adding a beef bouillon cube into the ground beef for a flavor boost. I will be making this again! Thanks for the great recipe!
Karen
Hi Tami! I’m so happy you enjoyed the recipe! Adding a beef bouillon cube sounds wonderful – it would definitely boost the flavor. Thanks for the tip!
Debbie
Great recipe! I don’t eat meat so I used a mixture of soy crumbles and spicy black beans. Turned out fabulous!
Karen
Hi Debbie! That sounds like a wonderful modification! I sometimes put black beans in with the ground beef too – they add a great texture and tons of fiber and protein 🙂
Kathy cassel
Can the tamale pie be frozen in portions after it has been cooked?
Karen
Hi Kathy, Thanks for reaching out with your question. I haven’t frozen the Tamale Pie in individual pieces, but I don’t see why it wouldn’t work. I would just defrost it in the fridge before reheating. Enjoy!
Sharon Sears
Hello Karen, I’m doing a Tamale pie fir our family Christmas get together tonite. Can I use aluminum pie pans (9 in). I hope to hear from you before our event tonite. Thank you and Happy Holidays!!!
Karen
Hi Shannon! Although I haven’t done it before, the tamale pie should be able to be made in a 9 inch aluminum pie pan or an 8 or 9 inch square aluminum pan. It may be a little tall, so the taller the sides of the pan the better!
Trena
Hi Karen! I have two questions, can the creamed corn be omitted and does this travel well? (3hour trip to in-laws for Christmas)
Karen
Hi Trena,
Thanks for reaching out with your question. You can definitely omit the creamed corn. I’ve made this recipe with it, without it, and with frozen/canned regular corn and all these versions have tasted good. I haven’t traveled with the dish as far as you’re going, but have brought it to a friends house about 45 minutes away without any problems. I would recommend packing it up before the final bake and doing that step at your in-laws. So, I would bake the cornbread layer, top with sauce, beef, and cheese, package it up and then bake it until it’s heated through after you get to your final destination. Enjoy!
Trena
Hi Karen! I have 2 questions, can this be made without the creamed corn and does it travel well? (3 hour trip to in-laws for Christmas)
Trena
Can this be made in a glass 9×14 dish or will cornbread be too thin?
Karen
Hi Trena,
I’ve made this in a 9×13 pan without an issue. The cornbread is thinner, but it still works. If you’d like the recipe to remain thick you can double it and just adjust the cooking time of the cornbread to make sure it is fully cooked (toothpick comes out clean) before covering it in sauce, beef, and cheese.
Faye
Do you drain the green chilis?
Karen
Hi Faye,
Thanks for reaching out with your question. I usually do not need to drain the green chilis, but if you see a lot of water in the can I would pour it off. Same with the corn — if there seems like a lot of water I would pour it off. Enjoy!
Rachel Ernsting
Never heard of this dish before. Made it for my two teenage girls and this is my third night making it for them……in a row!!!
Karen
Hi Rachel! I’m delighted to hear the Tamale Pie was a hit! 🙂 🙂 🙂
Chris
Yum! This recipe is delicious – thanks so much for sharing!
Mary Jane Quinn
Delicious! Just the right amount of heat.
Karen
Hi Mary Jane Quinn – I’m delighted you liked the recipe!!!! 🙂
Mary Jane Quinn
Hi Karen, I just made your recipe Easy Tamale Pie. It is still in the oven, about another 20 minutes total time left. I’ll let you know how it turned out. Thank you for sharing. I needed a great way to use Jiffy corn bread and I am hoping this is the one!
Jennifer
Turned out great, except I only have a 10″ cast iron pan, which turned out to be too small. The cornbread was too thick, so it took longer to bake, and got very soggy. Still tasted yummy.
Karen
Hi Jennifer, I’m glad you enjoyed the recipe. The cooking times can definitely vary depending on the size and shape of the pan. I usually just make sure to bake the cornbread until it’s fully cooked (toothpick comes out clean) before proceeding to next steps of layering on the meat and cheese. I hope this helps for next time 🙂
Sky
I make my GF cornbread from scratch in my 10″ cast iron skillet. How thick is it when you use the Jiffy cornbread mix? Thanks! Look forward to making your recipe.
Karen
Hi Sky, Thanks for reaching out with your question. I think my cornbread is usually around about 1 1/2 inches thick. I’m not sure if it will help, but my tamale pie recipe using homemade cornbread might be useful in translating the recipe to your homemade GF cornbread:
https://www.2teaspoons.com/tamale-pie/
Let me know how it turns out 🙂
Tamale pie
Great r ecipe I added scallio ns and butter to the cornbread mixture sonething my family al ways added.
Karen
Scallions and butter sound like delicious additions to the cornbread – thanks for sharing!
Amber
Amazing. Loved this.
Karen
Thanks Amber!!! 🙂
Kelly
If I have a 12″ cast iron skillet should I use two boxes of corn bread mix?
Karen
Hi Kelly! Thank you for reaching out with your question. I usually use one box of corn bread for a 10″ cast iron skillet, so I think two boxes will work the best for a 12″ skillet. Enjoy 🙂
Suzanne
I have made this multiple times and it is always a big hit. Thanks for posting it.
Karen
Thanks Suzanne! I’m delighted you’ve enjoyed the tamale pie 🙂
Paul and Jaci
Hello from Missouri! This is our star entree for our taco Tuesday tonight. Along with a taco salad our kitchen smells delish. Thank you for the wonderful recipe.
Karen
Hello there! Glad to hear you enjoy the recipe. Taco Tuesday is always so much fun 🙂
Lacey
AMAZING!!! Perfect mix of savory and a little sweetness! You won’t regret making it!! Only difference is I used the mexican cheese blend instead of cheddar.
Karen
Hi Lacey! I’m glad you enjoyed the recipe! Mexican cheese blend is super handy and yummy 🙂
danni
Great recipe, especially with my homemade enchilada sauce. The whole family loved it! Thank you.
Karen
Hi Danni – I’m delighted your family enjoyed the recipe! I bet it was amazing with homemade enchilada sauce 🙂 🙂 🙂
MaryBeth
Love this recipe! I used your recipe the first time and it was fantastic. I made it again but I used a roast that I cooked in the crock pot with Rotel and it was also wonderful. I was also out of milk so I used heavy cream in the cornbread. It was melt in your mouth yummy deliciousness!
Karen
Hi MaryBeth! I’m glad you enjoyed the recipe! I bet it’s wonderful with a slow cooked roast and heavy cream – thanks for sharing!!! 🙂
Amy
AMAZING recipe! I like adding black beans on top of the hamburger layer and below the cheese layer. You can easily double this recipe by making it in a 10×15 pan (I use a glass Pyrex dish). The whole cooked tamale pie freezes extremely well, even with the black beans and cheese! I make a double batch, cut it into squares, and freeze them for quick emergency meals. Thanks for sharing this wonderful recipe! 😀
Karen
Hi Amy! I’m delighted you enjoyed the recipe! I’m happy to hear that the tamale pie freezes and reheats well as individual pieces. I look forward to stocking my freezer with these quick emergency meals. Thanks for sharing! 🙂
Kristi Jane
This one is a keeper! My husband took one bite, smiled and nodded. He gets nervous when I try new recipes. I wouldn’t change a thing!
Karen
Hi Kristi! I’m delighted you and your husband enjoyed the recipe 🙂
Jahniesha Pratt
Amazingggggggg ! I accidentally grabbed mild cheddar cheese and it came out splendid will definitely keep this recipe on hand and next time use mozerella
Karen
Hi Jahniesha! I’m happy to hear you enjoyed the recipe. I bet mozzarella would melt wonderfully on the dish 🙂
Joliene
Is this very spicy? Have stomach problems and have to be careful. But this sounds so good! Maybe just cut down or eliminate the cumin or chili pwd? Any suggestions?
Karen
Hi Joliene! Thanks for reaching out with your question. To make the recipe as not spicy as possible I would make sure you use a mild enchilada sauce and eliminate the chiles in the cornbread and the chili powder in the meat. Enjoy 🙂
Naomi
This was super good! I made this and it turned out great. I don’t live in the U.S so I had to make the enchilada sauce, and it tasted way better than a store bought can. 5 stars!
Karen
Hi Naomi! I’m delighted you enjoyed the recipe and bravo for making your own enchilada sauce 🙂
Robert Lee
Your recipe is like an upside down pie. I like that idea. Unfortunately I committed to a traditional tamale pie. I’ll try yours next time.
Karen
Hi Robert Lee! I’d love to hear what you think if you get a chance to try the recipe 🙂
TIFFANY
When making the tamale pie, is it better to use green or red enchilada sauce?
Karen
Hi Tiffany! Thanks for reaching out with your question. I usually use red enchilada sauce, but I think the recipe would be good with either. Enjoy!
suzanne
The Tamale Pie was a Big hit! My husband said it was a must have really soon! Thanks so much for this great recipe.
Karen
Hi Suzanne! I’m delighted to hear the recipe was a big hit 🙂
Tara
This was awesome!!! The only thing I did differently was add some sugar and mayo to the cornbread because that’s how my mom makes it. I also put some onions in the meat.
Karen
Hi Tara! I’m delighted you enjoyed the recipe! Thanks for sharing your delicious tips 🙂
Carolyn McGuigan
This is absolutely the best and easiest tamale ever! The first two times used just corn but last night used creamed corn. It’s creamed from now on. Also, in our family pie without black olives in the meat mixture just isn’t tamale pie…..my husband calls your recipe “restaurant worthy”!
Krissy
Made this tonight. Super yummy, got rave reviews from the husband and all three kids. I used chipotle peppers instead of green chilis and made it in a glass 9×13 pan.
Otherwise followed as directed. 🙂 delicious
Rochelle
I do not have a cast Iron skillet do you have any suggestions for a substitute?
Karen
Hi Rochelle! Thank you for reaching out with your question. This recipe also works well in an 8×8 or 9×9 baking dish. You just may need to adjust the time for the cornbread a little. Bake the cornbread until a toothpick comes out clean, then proceed with the recipe (topping with sauce, meat, cheese, etc.) Enjoy 🙂
Anne
Is the enchilada sauce green or red?
Karen
Hi Anne! I used red enchilada sauce, but the recipe should work with either. Let your tastebuds be your guide – Enjoy 🙂
Michelle
Could I use a gluten free cornbread mix?
Karen
Hi Michelle! Thank you for reaching out with your question. I have never tried making it with gluten free cornbread mix, but I think it should work. I would just follow the directions for the cornbread, cooking it with the chiles and corn until a tooth pick comes out clean. Then proceed with the recipe, adding the sauce, meat, cheese, and any other toppings you’d like. Let me know how it turns out – enjoy 🙂
Lisa
The recipe you included in making your own cornbread didn’t specify whether it was sr corn meal and flour, or just plain corn meal and flour, Which is it, please?
Karen
Hi Lisa! Thanks for reaching out with your question. I used plain corn meal – enjoy!
Carole
Do you drain the corn?
Karen
Hi Carole! Thanks for reaching out with your question. I usually don’t drain the corn because the brands I use don’t contain too much extra liquid. If yours does I would suggest draining off any excess. Enjoy!
Shireen Anderson
My family loved this! Making again tonight!
Karen
Thanks Shireen! I’m happy your family enjoyed the recipe 🙂
Kisha
Looks great! Does it freeze well?
Karen
Hi Kisha! Thanks for reaching out with your question. I have never frozen the recipe but I think it would work ok if you baked the cornbread, topped it with sauce, meat and cheese and then freeze it. When you are ready to eat it just bake it covered until it is heated through then uncover to brown the cheese. Let me know how it turns out if you get a chance to try it!
Jennifer Lockerby
FANTASTIC!!!! I have been with my husband 16 years and this is the FIRST recipe I’ve made in ALL those years that he didn’t say, “it would be better if you added this or that” He ate it ALL, I thought he was going to eat the plate! Haha I cooked it exactly as the recipe shows. It is for sure one of those recipes I will keep on hand. It’s EASY and QUICK! Thank you!!!!!!!!
Karen
Wow Jennifer! Thanks so much! I’m delighted your husband enjoyed the recipe! 🙂
Stephanie Adams
I am in the process RIGHT now of making this. However, there is no size can of creamed corn?? HELP!!
Karen
Hi Stephanie! Thanks for reaching out with your questions. I used a 14.75 ounce can of corn. Happy cooking 🙂
Kim
I made this tonight & it is absolutely DELICIOUS! I mixed a can of black beans in with the beef & added a bit more seasoning. Also used a mix of colby jack & pepper jack cheese because that’s what I had on hand. Wonderful! I’ll definitely make it again!
Karen
Hi Kim! I’m so happy you enjoyed the recipe! Thanks for sharing your additions – they sound delicious 🙂
Rosa Hiler
Absolutely delicious recipe.
I used the round handles of a wooden spoon to put holes in the corn bread allowed the enchilida sauce to soak in as well as the meat juices.
Definitely a keeper.
Thank you for such a great recipe.
Karen
Thanks Rosa! I’m so happy you enjoyed the recipe. Thanks for sharing the delicious tip 🙂
Catherine
Can this be frozen?
I’ve made this once before and was delicious! My boyfriend loved it.
Karen
Hi Catherine! I’m happy to hear your husband loved the recipe. I haven’t tried freezing the dish, but I would think it could work. I’d suggest baking the cornbread layer, topping it with sauce, meat, and cheese, then freezing it. When you want to eat it I’d cook it covered in the oven until it’s heated through then continue to bake it uncover to brown the cheese. Good luck and let me know how it turns out 🙂
Kyra
My husband saw this recipe on Facebook, and asked me to make it for him. It was probably the best Mexican dish I have ever made!! I added a jar of Queso Blanco white cheese. We couldn’t stop eating it!! Thank you for a GREAT meal!! Sharing link
Karen
Hi Kyra! I’m delighted you and your husband enjoyed the recipe 🙂
Johanna Patterson
This recipe is fabulous! My family loved it.
Karen
Thanks Johanna! I’m delight your family enjoyed the recipe 🙂
Fernand0
How much corn meal should I use instead of Jiffy
Karen
Hi Fernand0! Thanks for reaching out with your question. Instead of 1 box of Jiffy I recommend using:
½ cup cornmeal
⅔ cup flour
3 tablespoons sugar
1 tablespoon baking powder
¼ teaspoon salt
3-4 tablespoons oil
I have a full version of the recipe at: https://www.2teaspoons.com/tamale-pie/
Happy cooking 🙂
Beatrice
Whoaaaah cheesy !
Karen
🙂 🙂 🙂
Zac
This recipe looked great. And i made it tonight. A few additions for anyone wanting to elevate this comforting dish, as a cook its what we do. So most stores sell mexican corn that comes with roasted red peppers and poblanos, i recommend this addition rather then normal corn in the corn bread mix. Secondly fresh peppers work just as well. One of my 2 final additions would be saute some onion with ground beef, and also whats a great mexican comfort dish without some garlic, either add fresh clove or powder with ground beef. Definitely cover with fresh cilantro, i wish i could post my final pic. Equal to that of the amazing cook who posted this recipe. Great job!
Karen
Hi Zac! I’m delighted you enjoyed the recipe! Thanks for sharing your delicious additions 🙂
Pamela Howard
Is it 1/4 cup or 1 1/4 cup enchilada sauce?
Karen
Hi Pamela! It’s 1 + 1/4 cup enchilada sauce. Enjoy 🙂
Apryl
I made it – the family loved it. It will for sure be on my list of items to make again.
Karen
Thanks Apryl! I’m delighted your family enjoyed the recipe 🙂
Mia
Followed the recipe exactly as it was written. Tasted amazing! My husband loved it. Saving this recipe to make again. Easy and fun to make.
Karen
Hi Mia! I’m delighted to hear the recipe was a hit for you and your husband 🙂
Diana JORDAN
What enchiladas sauce brand do you recommend? Thank you 🙂
Karen
Hi Diana – Thanks for reaching out with your question. I usually use trader joe’s brand enchiladas sauce, but have also used brands like Old el Paso, Hatch, and Las Palmas and it’s tasted wonderful with all of them 🙂
Linda Smith
great recipe but it is VERY spicy, and I love spicy food. I personally don’t like the sweetness of the Jiffy cornbread, but my husband loves it. I really do think this is a great recipe, but I would cut cumin in half and maybe cut the jalapenos in half.
Karen
Hi Linda! I’m glad you enjoyed the recipe, but I bet making it with jalapeños did come out very spicy! I’ve always used a can of mild green chiles in the recipe. If you give it a try again with the chiles I’d love to hear what you think. Enjoy 🙂
Adrina
I dont have a cast iron skillet sadly, is there any other type of cookware I could use?
Karen
Hi Adrina! Thanks for reaching out with your question. This dish also cooks up well in a 8×8 or 9×9 glass baking dish (I haven’t tried ceramic, but it should work well too). Just make sure to check that the cornbread is fully cooked before topping with enchilada sauce, beef and cheese. Enjoy 🙂
Kimberlea
So I think I’m going to cheat a bit. I bet this would be really delicious using Mexican cornbread mix….I’m going try it with Mexican cornbread mix. And I think I will use taco seasoning rather than the other seasoning b/c that’s what you do when you cheat, lol…..Cross your Fingers it’s a winner! 🙂 Although I’ve heard it say Cheaters never win, lol
I will let you know the results!
Karen
Hi Kimberlea! Sounds like some great ways to personalize the recipe – Enjoy 🙂
Kimberlea Jones
The results are in and its a definite winner! Love Love Love this recipe….both versions are delicious in their own respect. Yummy!
Karen
Hurray! I’m delighted to hear you enjoyed the recipe 🙂
Stephanie
Will this bake just as good in a ceramic or glass dish? I do not have a cast iron skillet. I keep telling myself I really need to get one!
Karen
Hi Stephanie! I love finding excuses to use my cast iron skillet, and highly recommend every one buying one. But with that said this dish does cook up well in a glass dish (I haven’t tried ceramic, but it should work well too). Just make sure to check that the cornbread is fully cooked before topping with enchilada sauce, beef and cheese. Enjoy 🙂
Riva
Made this for my fiance and his father tonight, They loved it! I’m vegetarian so the less I have to mess with (the animal) the happier I am and this was super easy, plus it helped me get rid of some stuff out of my pantry. I did saute 2 tsp “minced garlic in olive oil” in the pan before I started. Everythings better with garlic, and It’s good for you! Thanks for this super easy winner dinner 🙂
Karen
Hi Riva! I’m happy to hear your family enjoyed the recipe. I’ve made a vegetarian version by replacing the beef with black beans and sautéed peppers and onions – might be worth a try sometime 🙂
REWA
I seriously think this is the BEST”Mexican” recipe I’ve ever tried. I did the Jiffy version and doubled the recipe so I could send one home with my oldest son for his family. ALL of us thought it was delicious (you know it’s good when you get a text from your son saying “this stuff is AMAZING”) and there were NO leftovers in either household! It will definitely be kept in the “rotation”. The chili powder and cumin amounts will now be the “go to” for any taco type meal and the store bought seasoning packets will forever be banned in our house!
Thanks so much for sharing!!
Karen
Hi REWA! Thank you for sharing this wonderful story with me! I’m delighted your whole family (two households full!!!) enjoyed the recipe 🙂
Terry Morton
Hi! Just wanted to thank you for this recipe. I made it tonite for my very finicky 86 yr old dad & he really liked it!! Only thing, I used too much of the enchilada sauce (my oversight)…but it was still very yummy!
Finally a new recipe to add to my very limited repertoire.
Terry
havelock, NC
Karen
Hi Terry! I’m delighted your family enjoyed the recipe 🙂
Tamara Keith
What if u don’t have a cast iron pan what could I use would a glass baking dish work or an 8×8 brownie pan
Karen
Hi Tamara! Thanks for reaching out with your question. I’ve cooked the recipe in an 8×8, 9×9, and 9×13 glass baking dish and all have come out well. The cooking time when you bake the cornbread layer may need to be adjusted – just bake it until a toothpick comes out clean then proceed to the next step. Enjoy!
Mendy
This looks yummy! What do you suggest serving as sides dishes?
Karen
Thanks Mendy! I usually serve it with a side salad and sometimes throw in corn chips and salsa. Enjoy 🙂
Lisa
Great recipe! I think I like it better with the cornbread on the bottom! And, definitely cooked in the cast iron pan. Thank you!
Karen
Hi Lisa! I’m delighted you enjoyed the recipe. I pretty much use my cast iron pan for everything 🙂
Donna
This recipe looks wonderful and I want to make it as soon as possible! Would the large iron skillet be the 8 inch or the 10 inch skillet? Also, I want to make my own cornbread and not use the box mix, I use 2 cups of my own dry cornbread mix to make cornbread in my 8 inch skillet and 3 cups to make cornbread in my 10 inch skillet. How much cornbread mix should i use and which skillet do you think would be appropriate to equal what is in the box of Jiffy? If this is not a question that can be easily answered, please disregard it. I normally do not ask questions about recipes and would figure it out myself by trial and error but this sounds so great that I wanted to see if you had any input for me. Thanks
Karen
Hi Donna! Thanks for reaching out with your questions. I use a 10 inch skillet and about 1 cup of dried cornbread mix. This leaves plenty of room for the other layers. Enjoy 🙂
natalie
Is it better with creamed con or regular corn
Karen
Hi Natalie! Thanks for reaching out with your question. I’ve made it with both and found very little difference. The creamed corn probably makes it a touch sweeter, but I would use whichever you have on hand or can easily find. Enjoy 🙂
Debby
Made this for dinner tonight and it was perfect!
Karen
Thanks Debby – I’m happy to hear you enjoyed the recipe! 🙂
Angie
I made this recipe tonight and it was a huge it in my home. The only thing I omitted was the Chiles but it was SUPER delicious and will definitely be making it again. Thank you!
Karen
Hi Angie! I’m delighted to hear your family enjoyed the recipe! 🙂
Terri R
This looks wonderful & I’d love to make it for my family, but both of my sons are egg allergic. I sometimes make them cornbread using banana as a binder, which they like (although it’s a bit crumbly), but I don’t think a sweet banana flavor would work as well in this recipe. Do you have any alternate ideas for the egg in this? (Same question for your baked chicken tenders.) Thanks!
Karen
Hi Terri! Thanks for reaching out with your questions. I believe you could use ~1/4 cup sour cream or unsweetened greek yogurt as a substitute for the egg in both recipes. I’ve tried it with the chicken tenders and it worked really well. I’ve also used it in cakes, so I think it will work for the cornbread too. I’d love to hear how it comes out! 🙂
Terri R
Thanks Karen! I will definitely give that a try. 🙂
Linda Hatfield
I do some vegan baking. Take a tablespoon ground flaxseed and mix with 4 tablespoons water, then allow it to sit for a few minutes until the mixture coagulates. This can be substituted for 1 egg and acts as a binder for baked goods.
Karen
Thanks for the advice Linda!
Jemma Dee
I do something similar only I call it Taco Pie. It came about because I planned to have tacos for dinner and discovered I didn’t have any tortillas. Layer in a pie pan prepared taco meat and shredded cheese. Top with prepared Jiffy Corn Bread batter. Bake as directed for corn bread.
Karen
Hi Jemma! Taco Pie sounds so fun – I love Mexican and I love pie! Thanks for sharing 🙂
Bill Lugton
What size can of corn do i need ???
Will it fit in a 10 inch cast iron pan ???
Karen
Hi Bill! Thanks for reaching out with your questions. I used a standard 14 or 15 ounce can of corn and the recipe has fit into a 10 inch cast iron skillet. Enjoy 🙂
Rhanda Zigler
This looks fabulous, and I can ‘t wait to make it, but I have one question: the recipe using the cornmeal calls for oil, but the one with the Jiffy mix does not. Is no oil required when using the mix? Thanks.
Karen
Hi Rhanda! Thanks for reaching out with your questions. If you use the Jiffy mix you don’t need to add the oil, the mix already has it in it. Enjoy 🙂
Rhanda Zigler
I made this last week, and it was really great! Thanks for sharing!
Kate @ Babaganosh.org
I saw the picture of the tamale pie and before even knowing what it was knew I wanted some. Like right now.Yes, at 11pm at night, don’t judge me. Seriously, this looks so good and is a great idea for an easy but super delicious filling meal.
Karen
Hi Kate! Definitely no judgment coming from this direction – I think this recipe is even tempting even in the morning. I haven’t tried it yet, but I bet you could top it with a fried egg and serve it as a huevos rancheros dish 🙂