As promised in yesterdays post, we have an old family recipe here for you today.

When I was a kid, my mom used to make the most delicious Tamale Pie Casserole topped with a cornbread type topping and cheddar cheese. It was one of my favorite dinners! When I grew up to be a mom, I continued to make her Tamale Pie recipe, but I came up with a quick and delicious shortcut. (She used to make hers all from scratch, including the cornbread topping) but I started making my Tamale Pie using Martha White’s Sweet Yellow Cornbread & Muffin Mix for the cornbread topping. It’s quicker, it has a lighter texture and it’s better tasting than that heavier cornbread topping. I also added a small can of Mexican style corn into my batter, just for fun!

Here’s the recipe I adapted from my mom’s Tamale Pie. I call it “Sweet Cornbread Tamale Pie!”

1 lb. ground beef

1/2 lb. country sausage (or Chorizo if you like spicy!)

1/2 yellow onion, diced

2 teaspoons chili powder

1 teaspoon salt

1/4 teaspoon ground black pepper

1 – 28 oz. can diced tomatoes (do not drain)

1 – 15 oz. can whole kernal corn (do not drain)

1 package Martha White’s Sweet Yellow Cornbread & Muffin Mix. Found at Kroger Stores (Store locator)

1/2 c. milk

1 egg

1 – 11 oz. can Mexican style corn (drained)

1 cup grated cheddar cheese

sliced green onions for garnish

Spray a large oven-proof skillet with non-stick spray and brown the ground beef and sausage over medium-high heat. Drain fat. Add the diced onions, chili powder, salt and pepper. Stir in the diced tomatoes and the can of corn. Bring to a boil, then reduce heat to simmer 10 minutes. (If your skillet is not oven-proof, transfer the hot meat mixture to a greased 13 x 9″ baking dish.)

While the meat mixture is simmering,

Prepare the Martha White’s Sweet Yellow Cornbread & Muffin Mix according to the package directions using the milk and egg.

Fold in the drained Mexican style corn

Spoon the cornbread batter on top of the hot meat mixture and sprinkle with the grated cheese.

Bake for 30 minutes in a preheated 350° oven or until the cheese is melted and the cornbread topping is firm to the touch.

Garnish with the sliced green onions.

I hope you try and love this classic southern recipe. Using the Martha White Sweet Yellow Cornbread & Muffin Mix will help speed it up for an easy weeknight meal. I remember the days of busy busy busy. Don’t be afraid to use cheats and use baking mixes. You deserve to make your life a little easier right now.

Do you have a favorite southern meal?

This is a sponsored conversation written by me on behalf of J.M. Smucker’s®. The opinions and text are all mine.