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Easy Tamale Pie

February 28, 2016

129 Comments

4.91 from 33 votes

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: An easy tamale pie recipe made with cornbread mix. Layers of cornbread, ground beef and cheese. Made in one skillet and ready in a jiffy! 2teaspoons.com Tap any photo to Pin


Easy Tamale Pie

4.91 from 33 votes
Layers of cornbread, enchilada sauce, spiced ground beef and cheese, baked until melty and topped with all your favorite taco fixings!
Servings 8 -12
Author 2Teaspoons

Ingredients

CORNBREAD
  • 1 box of Jiffy Corn Muffin Mix standard 8.5 oz box
  • 1/3 cup milk
  • 1 egg
  • 1 small can diced green chiles 4.5 ounce can
  • 1 can of corn or creamed corn
MEAT
  • 1 lb ground beef
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
TAMALE PIE
  • 1 ¼ cup enchilada sauce
  • 2 cups of shredded cheese I used sharp white cheddar
OPTIONAL TOPPINGS
  • Salsa
  • Guacomole
  • Sour Cream
  • Shredded Cheese
  • Cilantro
  • Lime wedges

Instructions

  1. Preheat oven to 400 degrees F.
  2. 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.
  3. 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.
  4. 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.
  5. Let cool for 10-15 minutes before serving with desired toppings.

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  1. Avatar for Mary Jane Quinn

    Mary Jane Quinn

    Delicious! Just the right amount of heat.


    • Avatar for Karen

      Karen

      Hi Mary Jane Quinn – I’m delighted you liked the recipe!!!! 🙂


  2. Avatar for Mary Jane Quinn

    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!


  3. Avatar for Jennifer

    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.


    • Avatar for Karen

      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 🙂


  4. Avatar for Sky

    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.


    • Avatar for Karen

      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 🙂


  5. Avatar for Tamale pie

    Tamale pie

    Great r ecipe I added scallio ns and butter to the cornbread mixture sonething my family al ways added.


    • Avatar for Karen

      Karen

      Scallions and butter sound like delicious additions to the cornbread – thanks for sharing!


  6. Avatar for Amber

    Amber

    Amazing. Loved this.


  7. Avatar for Kelly

    Kelly

    If I have a 12″ cast iron skillet should I use two boxes of corn bread mix?


    • Avatar for Karen

      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 🙂


  8. Avatar for Suzanne

    Suzanne

    I have made this multiple times and it is always a big hit. Thanks for posting it.


    • Avatar for Karen

      Karen

      Thanks Suzanne! I’m delighted you’ve enjoyed the tamale pie 🙂


  9. Avatar for Paul and Jaci

    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.


    • Avatar for Karen

      Karen

      Hello there! Glad to hear you enjoy the recipe. Taco Tuesday is always so much fun 🙂


  10. Avatar for Lacey

    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.


    • Avatar for Karen

      Karen

      Hi Lacey! I’m glad you enjoyed the recipe! Mexican cheese blend is super handy and yummy 🙂


  11. Avatar for danni

    danni

    Great recipe, especially with my homemade enchilada sauce. The whole family loved it! Thank you.


    • Avatar for Karen

      Karen

      Hi Danni – I’m delighted your family enjoyed the recipe! I bet it was amazing with homemade enchilada sauce 🙂 🙂 🙂


  12. Avatar for MaryBeth

    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!


    • Avatar for Karen

      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!!! 🙂


  13. Avatar for Amy

    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! 😀


    • Avatar for Karen

      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! 🙂


  14. Avatar for Kristi Jane

    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!


    • Avatar for Karen

      Karen

      Hi Kristi! I’m delighted you and your husband enjoyed the recipe 🙂


  15. Avatar for Jahniesha Pratt

    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


    • Avatar for Karen

      Karen

      Hi Jahniesha! I’m happy to hear you enjoyed the recipe. I bet mozzarella would melt wonderfully on the dish 🙂


  16. Avatar for Joliene

    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?


    • Avatar for Karen

      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 🙂


  17. Avatar for Naomi

    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!


    • Avatar for Karen

      Karen

      Hi Naomi! I’m delighted you enjoyed the recipe and bravo for making your own enchilada sauce 🙂


  18. Avatar for Robert Lee

    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.


    • Avatar for Karen

      Karen

      Hi Robert Lee! I’d love to hear what you think if you get a chance to try the recipe 🙂


      • Avatar for TIFFANY

        TIFFANY

        When making the tamale pie, is it better to use green or red enchilada sauce?


        • Avatar for Karen

          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!


  19. Avatar for suzanne

    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.


    • Avatar for Karen

      Karen

      Hi Suzanne! I’m delighted to hear the recipe was a big hit 🙂


  20. Avatar for Tara

    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.


    • Avatar for Karen

      Karen

      Hi Tara! I’m delighted you enjoyed the recipe! Thanks for sharing your delicious tips 🙂


  21. Avatar for Carolyn McGuigan

    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”!


  22. Avatar for Krissy

    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


  23. Avatar for Rochelle

    Rochelle

    I do not have a cast Iron skillet do you have any suggestions for a substitute?


    • Avatar for Karen

      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 🙂


  24. Avatar for Anne

    Anne

    Is the enchilada sauce green or red?


    • Avatar for Karen

      Karen

      Hi Anne! I used red enchilada sauce, but the recipe should work with either. Let your tastebuds be your guide – Enjoy 🙂


  25. Avatar for Michelle

    Michelle

    Could I use a gluten free cornbread mix?


    • Avatar for Karen

      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 🙂


  26. Avatar for Lisa

    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?


    • Avatar for Karen

      Karen

      Hi Lisa! Thanks for reaching out with your question. I used plain corn meal – enjoy!


  27. Avatar for Carole

    Carole

    Do you drain the corn?


    • Avatar for Karen

      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!


  28. Avatar for Shireen Anderson

    Shireen Anderson

    My family loved this! Making again tonight!


    • Avatar for Karen

      Karen

      Thanks Shireen! I’m happy your family enjoyed the recipe 🙂


  29. Avatar for Kisha

    Kisha

    Looks great! Does it freeze well?


    • Avatar for Karen

      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!


  30. Avatar for Jennifer Lockerby

    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!!!!!!!!


    • Avatar for Karen

      Karen

      Wow Jennifer! Thanks so much! I’m delighted your husband enjoyed the recipe! 🙂


  31. Avatar for Stephanie Adams

    Stephanie Adams

    I am in the process RIGHT now of making this. However, there is no size can of creamed corn?? HELP!!


    • Avatar for Karen

      Karen

      Hi Stephanie! Thanks for reaching out with your questions. I used a 14.75 ounce can of corn. Happy cooking 🙂


  32. Avatar for Kim

    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!


    • Avatar for Karen

      Karen

      Hi Kim! I’m so happy you enjoyed the recipe! Thanks for sharing your additions – they sound delicious 🙂


  33. Avatar for Rosa Hiler

    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.


    • Avatar for Karen

      Karen

      Thanks Rosa! I’m so happy you enjoyed the recipe. Thanks for sharing the delicious tip 🙂


  34. Avatar for Catherine

    Catherine

    Can this be frozen?

    I’ve made this once before and was delicious! My boyfriend loved it.


    • Avatar for Karen

      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 🙂


  35. Avatar for Kyra

    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


    • Avatar for Karen

      Karen

      Hi Kyra! I’m delighted you and your husband enjoyed the recipe 🙂


  36. Avatar for Johanna Patterson

    Johanna Patterson

    This recipe is fabulous! My family loved it.


    • Avatar for Karen

      Karen

      Thanks Johanna! I’m delight your family enjoyed the recipe 🙂


  37. Avatar for Fernand0

    Fernand0

    How much corn meal should I use instead of Jiffy


    • Avatar for Karen

      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 🙂


  38. Avatar for Beatrice

    Beatrice

    Whoaaaah cheesy !


  39. Avatar for Zac

    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!


    • Avatar for Karen

      Karen

      Hi Zac! I’m delighted you enjoyed the recipe! Thanks for sharing your delicious additions 🙂


  40. Avatar for Pamela Howard

    Pamela Howard

    Is it 1/4 cup or 1 1/4 cup enchilada sauce?


    • Avatar for Karen

      Karen

      Hi Pamela! It’s 1 + 1/4 cup enchilada sauce. Enjoy 🙂


  41. Avatar for Apryl

    Apryl

    I made it – the family loved it. It will for sure be on my list of items to make again.


    • Avatar for Karen

      Karen

      Thanks Apryl! I’m delighted your family enjoyed the recipe 🙂


  42. Avatar for Mia

    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.


    • Avatar for Karen

      Karen

      Hi Mia! I’m delighted to hear the recipe was a hit for you and your husband 🙂


  43. Avatar for Diana JORDAN

    Diana JORDAN

    What enchiladas sauce brand do you recommend? Thank you 🙂


    • Avatar for Karen

      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 🙂


  44. Avatar for Linda Smith

    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.


    • Avatar for Karen

      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 🙂


  45. Avatar for Adrina

    Adrina

    I dont have a cast iron skillet sadly, is there any other type of cookware I could use?


    • Avatar for Karen

      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 🙂


  46. Avatar for Kimberlea

    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!


    • Avatar for Karen

      Karen

      Hi Kimberlea! Sounds like some great ways to personalize the recipe – Enjoy 🙂


    • Avatar for Kimberlea Jones

      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!


      • Avatar for Karen

        Karen

        Hurray! I’m delighted to hear you enjoyed the recipe 🙂


  47. Avatar for Stephanie

    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!


    • Avatar for Karen

      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 🙂


  48. Avatar for Riva

    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 🙂


    • Avatar for Karen

      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 🙂


  49. Avatar for REWA

    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!!


    • Avatar for Karen

      Karen

      Hi REWA! Thank you for sharing this wonderful story with me! I’m delighted your whole family (two households full!!!) enjoyed the recipe 🙂


  50. Avatar for Terry Morton

    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


    • Avatar for Karen

      Karen

      Hi Terry! I’m delighted your family enjoyed the recipe 🙂


  51. Avatar for Tamara Keith

    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


    • Avatar for Karen

      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!


  52. Avatar for Mendy

    Mendy

    This looks yummy! What do you suggest serving as sides dishes?


    • Avatar for Karen

      Karen

      Thanks Mendy! I usually serve it with a side salad and sometimes throw in corn chips and salsa. Enjoy 🙂


  53. Avatar for Lisa

    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!


    • Avatar for Karen

      Karen

      Hi Lisa! I’m delighted you enjoyed the recipe. I pretty much use my cast iron pan for everything 🙂


  54. Avatar for Donna

    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


    • Avatar for Karen

      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 🙂


  55. Avatar for natalie

    natalie

    Is it better with creamed con or regular corn


    • Avatar for Karen

      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 🙂


  56. Avatar for Debby

    Debby

    Made this for dinner tonight and it was perfect!


    • Avatar for Karen

      Karen

      Thanks Debby – I’m happy to hear you enjoyed the recipe! 🙂


  57. Avatar for Angie

    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!


    • Avatar for Karen

      Karen

      Hi Angie! I’m delighted to hear your family enjoyed the recipe! 🙂


  58. Avatar for Terri R

    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!


    • Avatar for Karen

      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! 🙂


      • Avatar for Terri R

        Terri R

        Thanks Karen! I will definitely give that a try. 🙂


    • Avatar for Linda Hatfield

      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.


      • Avatar for Karen

        Karen

        Thanks for the advice Linda!


  59. Avatar for Jemma Dee

    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.


    • Avatar for Karen

      Karen

      Hi Jemma! Taco Pie sounds so fun – I love Mexican and I love pie! Thanks for sharing 🙂


  60. Avatar for Bill Lugton

    Bill Lugton

    What size can of corn do i need ???
    Will it fit in a 10 inch cast iron pan ???


    • Avatar for Karen

      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 🙂


  61. Avatar for Rhanda Zigler

    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.


    • Avatar for Karen

      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 🙂


      • Avatar for Rhanda Zigler

        Rhanda Zigler

        I made this last week, and it was really great! Thanks for sharing!


  62. Avatar for Kate @ Babaganosh.org

    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.


    • Avatar for Karen

      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 🙂


Hi! I'm Karen, the recipe creator, photographer, and food fanatic here at 2Teaspoons. I love delicious food and I love sharing it with great people like you. Welcome to my dinner table, pull up a chair! Read More… →



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