Tamale Cornbread, another dinner pie to enjoy!

Welcome to Our Sunday Café, we are pleased you stopped by for a visit. Today we are offering another delicious recipe from our kitchen. We hope you enjoy it as much as we did…

This combination of cornbread and seasoned ground beef is a quick and easy dinner to put together. Cornbread is a delicious staple master recipe, lending itself to many adaptations. With a simple swap in ingredients (masa cornmeal for the standard) you have an entirely different flavor, leading to some fun meals like this one. This is also a perfect way to use up any leftover seasoned meat from taco night! 

Or you could be proactive and double your batch of seasoned meat for taco night, and squirrel half away to be used for this easy dinner for those times when time is tight, but everyone is still needing a hot and hearty dinner! While most of us have a well-organized pantry, adding a category titled "Planned-overs" is a good kitchen strategy to put into place...   

Cornbread style Tamale Pie, another easy oven dinner.
Tamale Cornbread.

Tamale Cornbread
by the seat of my pants!
425-degree oven

Preheat oven, while the oven is heating, add 2T coconut oil to the pan. Add the pan to the oven, while the oven preheats, the oil will melt and the pan will get hot!

1 c masa cornmeal
1 c flour, whole wheat works well here!
1 T sugar (Rapadura)
3 t baking powder
1/2 t salt

Combine all dry ingredients in a medium-size bowl, whisk to combine making sure the leavening agent is evenly distributed. Make a "well" in the center of the dry ingredients, into the well add

2 eggs
1/3 c oil
1 1/2 c milk 

Beat the eggs into the oil and milk, then mix all ingredients together until evenly moistened, a few lumps may remain, which is fine. 

You will also need:  

You're favorite cooked, well seasoned "taco" meat (using approximately 1 pound of raw meat, prepared), hot and set aside. 

1 c grated cheddar cheese or a mixture of cheddar and Monterey Jack.

Cornbread style Tamale Pie.

Cornbread style Tamale Pie, another easy oven dinner for those busy nights!

Carefully remove the hot skillet from the oven, then spoon the cornbread batter into the pan, smoothing to the edges if necessary. 

Spoon the seasoned taco meat over the batter, evenly. Sprinkle evenly with cheese. Return to the oven and bake 20 - 25 minutes or until done in your oven. 

Cut and serve, with sour cream and salsa if desired. 


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  1. I've baked cornbread *on top* of chili before but I haven't put the cornbread on the bottom . . . I need to try this variation.

    1. This was one of those inspired recipes, that simply came to be. It passed my taste testers, when I asked "is this blog worthy?". We really enjoyed it, I hope you give it a try. Thanks for stopping by!


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