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Corn Bread Tamale Pie
Corn Bread Tamale Pie Photo: Liz Andrew/Styling: Erin McDowell

Chili and corn bread are a match made in dinner heaven. But why make them separately when you can pull it off all in one pan? Meet the tamale pie: a flavor-packed chili on the bottom with cheesy, spicy corn bread baked on top. If there’s one recipe to get you through the last few weeks of winter, this is it.

Makes 4 servings


1 tablespoon olive oil

1 white onion, diced

3 garlic cloves, minced

1 package taco seasoning

1 pound ground beef

One 14-ounce can enchilada sauce

1 cup shredded cheddar cheese

Corn Bread

⅓ cup coarse cornmeal

⅔ cup all-purpose flour

1 tablespoon brown sugar

2 teaspoons baking powder

½ teaspoon salt

2 tablespoons olive oil

⅓ cup whole milk

1 egg, lightly beaten

One 4-ounce can green chiles

1 cup shredded cheddar cheese

1. Make the Chili: Preheat the oven to 350°F. Heat the olive oil in a large cast-iron skillet (or other ovenproof sauté pan) over medium heat.

2. When the oil is hot, add the onion and sauté until tender, 4 to 5 minutes. Add the garlic and cook until fragrant, 1 minute more. Stir in the taco seasoning.

3. Add the ground beef and cook until it’s well browned, 6 to 7 minutes. Add the enchilada sauce and bring to a simmer. Simmer until reduced slightly, 3 to 4 minutes. Remove the pan from the heat and add the cheese in an even layer. Set aside.

4. Make the Corn Bread: In a large bowl, whisk the cornmeal with the flour, brown sugar, baking powder and salt to combine. In a medium bowl, whisk the oil with the milk and egg to combine. Add the milk mixture to the flour mixture and mix to combine. Stir in the chiles.

5. Pour the corn-bread batter on top of the chili in the pan and spread gently to coat evenly. Finish with an even layer of cheese.

6. Bake the tamale pie until the corn bread is baked through and the chili is bubbly, 25 to 30 minutes. Cool 15 minutes before serving warm.

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