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Corn Bread Tamale Pie

recipe at a glance
Rating: 4/5 4 stars
4 reviews

recipe is ready in 30-60 minutes time: 30-60 minutes

serves/makes:   6


recipe id: 872
cook method: oven, stovetop

Corn Bread Tamale Pie Recipe
photo by: Rachael Beebe
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1 pound ground beef
1 chopped onion
1 can (14 ounce size) crushed tomatoes
1 cup water or stock
1/4 teaspoon black pepper
1 teaspoon salt
1 tablespoon chili powder or to taste
1 cup drained whole kernel corn
1/2 cup seeded and chopped green bell pepper
1 1/2 cup cornmeal
2 tablespoons flour
2 tablespoons sugar
1/2 teaspoon salt
1 tablespoon baking powder
2 beaten eggs
2/3 cup milk
2 tablespoons vegetable oil


Brown beef and onion in a pan; drain. Add remaining sauce ingredients; simmer for 15 minutes.

Preheat oven to 425 degrees F.

Mix dry topping ingredients. Stir in remaining ingredients. Place meat mixture in a 2-quart casserole and cover with the topping. Bake 20 to 25 minutes or until corn bread is brown.


532 calories, 28 grams fat, 49 grams carbohydrates, 21 grams protein per serving.
Show full nutritional data (including Weight Watcher's Points ®, cholesterol, sodium, vitamins, and diabetic exchanges)

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Guest at

recipe rating
This is a wonderful recipe! I don't know how you could say it was bland when it's got 1 tb of chili powder in it. I thought it had lots of flavor. The only change I made was to use mexicorn instead of regular corn.

Guest at

recipe rating
A little bland

Guest at

recipe rating
This recipe is really good. I will make it again and again. My whole family loved it. I was lazy and used corn bread mix instead of the corn bread recipe on instructions, but left the meat mixture like the recipe says, still turned out GOOD!!

Registered Member at

Member since: January 23, 2007
recipe rating
I cook for a battered women's shelter and am always looking for casserole type recipes for the weekend meals. I came across this recipe and it looked really easy and simple. It smells amazing when it's cooking. The only thing that I did different than the original recipe was that I didn't add the water/stock to the recipe, to help keep it from being too mushy/soupy. It turned out perfect.

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