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This Tamale Pie recipe is a quick and easy weeknight meal that uses a pulled pork base recipe to speed up the recipe.
Cook’s Note for Tamale Pie:
- This recipe calls for buttermilk in the cornbread topping. If you don’t have it on hand, make your own using my DIY Buttermilk Recipe!
- I used my Pulled Pork Base Recipe for the pulled pork called for in this recipe. In a pinch, you can use the pre-packaged barbeque pulled pork you find in the deli section of your local supermarket.
- 2 tablespoons vegetable oil
- 1 medium onion chopped
- 2 tablespoons chili powder
- 2 medium cloves garlic minced
- 1 ½ Cups pulled pork
- 1 15.5-ounce can black beans or pinto beans, drained and rinsed
- 1 can 14 1/2 ounces diced tomatoes, drained
- 1 Cup cheddar cheese shredded
- 2 Tablespoons minced fresh cilantro leaves plus more for garnish
- Ground black pepper
- ¾ cup unbleached all-purpose flour
- ¾ cup yellow cornmeal
- 3 Tablespoons sugar
- ¾ teaspoon baking powder
- ¾ teaspoon baking soda
- ¾ teaspoon salt
- ¾ cup buttermilk
- 1 large egg
- 3 Tablespoons unsalted butter melted and cooled
- Adjust oven rack to the middle position and preheat the oven to 450 degrees F.
For the Tamale Filling:
- Heat the oil in a 12-inch skillet over medium heat until shimmering. Add the onion, chili powder, and 1/2 teaspoon salt and cook until the onion is softened, about 5 minutes. Stir in the garlic and cook until fragrant, about 30 seconds.
- Stir in the beans and tomatoes and bring to a simmer. Stir in the pulled pork, cheese and cilantro and season with salt and pepper to taste. Pour the tamale filling into the bottom of a 9-inch pie plate.
For the Cornbread Topping:
- In a medium bowl, whisk the flour, cornmeal, sugar, baking powder, baking soda, and salt together. In a separate bowl, whisk the buttermilk and egg together. Stir the buttermilk mixture into the flour mixture until uniform. Stir in the butter until just combined.
- Dollop the cornbread batter evenly over the filling and spread into an even layer. Bake until the cornbread is cooked through in the center, 10 to 15 minutes. Serve.
Adapted from American's Test Kitchen
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Suggestion; Covering with a 3/8″ thick layer of ‘masa’ (a Spanish cornmeal dough) instead of the cornbread (as mentioned) would better replicate the original tamale pies I grew up with as a kid & having tasted both versions, I (personally) prefer the masa version, complete with chili, vegetables & onions. The masa gives it more texture, soaks up the juices while retaining its’ texture & doesn’t flake-apart like cornbread typically does. Just a suggestion though…do as you please 😉
Thanks for the suggestion, I really appreciate it! I can’t wait to give it a try.
Beth Sachs says
A real crowd pleaser that the whole family LOVED. Thanks for the recipe!
Erica Schwarz says
Tamale pie is delicious and such a great way to use leftover pulled pork. Thanks for the recipe!
I totally agree with you – I’m always on the lookout for quick and easy recipes, too – and I love that this is ready in 30! Yummy, hearty … and perfect for busy evenings! Thanks for including the links to your chili and pizza recipes that use the Slow Cooker Pulled Pork Base, too – more delicious and easy recipes to check out!
Shadi Hasanzadenemati says
I can’t wait to try this recipe at home, it looks very tasty!
I just love tamales, but to be honest, they’re a bit intimidating to me. I love that this recipe is simple and easy, and you can get all the tamale flavor without having to roll or wrap up the filling!