Name: Tamale Pie with Cornmeal Crust
Prep time: 45 min
Cook time: 40 min
Total time: 85 min
Yield: 6-8 Servings
Ingredients: For the Cornmeal Crust; 1½ cups cold water; 1½ cups yellow corn meal; 2 cups boiling water; 1 teaspoon salt; 1 (4 ounce) can diced green chiles, well drained; 2 cups shredded cooked chicken or turkey; 1 (10 ounce) can enchilada sauce; 2 tablespoons chili powder; 2 teaspoons smoked paprika; 1 teaspoon ground cumin; A pinch of cayenne pepper; ¾ teaspoon salt; ¼ teaspoon ground black pepper; ⅔ cup diced red bell pepper; 1 can (15 ounces) black beans, drained; 2 tablespoons chopped fresh cilantro; 4 ounces shredded cheddar or Monterey Jack cheese; For the Garnishes; Diced avocado; Pomegranate seeds; Salsa; Crumbed queso fresco or cotija cheese

Mains

Tamale Pie with Cornmeal Crust

Author: Mary DiSomma

When I get a craving for tamales, I turn to this tamale-inspired pie recipe. This dish has everything you love about tamales, but in a comforting, casserole-style bake with a delicious chile cornmeal crust. The base is a thick, chile-spiced cornmeal crust that bakes up sturdy enough to hold a ton of rich, savory filling. My family loves bold flavors, so I always add some diced green chiles right into the crust.

Ingredient Tips

One of the most important steps in this recipe is to cook the cornmeal mixture slowly. You can’t rush it! Be patient, stir constantly, and give it time to thicken. This is how you’ll achieve the perfect—not grainy—cornmeal crust texture.

Preparation + Preservation Tips

It’s important to grease your skillet or baking dish liberally before assembling the pie. I like to use nonstick cooking spray for this. Grease the pan before adding the crust to prevent it from sticking and make serving easier.

Once your tamale pie comes out of the oven, let it rest for at least 10 minutes. This allows the filling to set and makes slicing and serving much easier. Plus, it gives you time to set out the toppings so everyone can customize their own plate!

Extra Tips

I like to prepare all of the toppings listed below and set them out on the table. That way, my guests can pick and choose their favorite toppings—or get creative, then they come back for seconds! With a good variety of toppings, you’ve got a dish that’s as fun to eat as it is satisfying. I hope you love it as much as I do!

My mother-in-law, Marie, is an incredible cook, and I’ve learned so much from her over the years.

Marie's Holiday Zucchini Parmesan Squares➝

Muffuletta a la Mary with Turano's Italian Round Bread Loaf➝

Marie’s Homemade Minestrone Meatball Soup➝