Martha White’s Sweet Cornbread Tamale Pie

Martha White's Sweet Cornbread Tamale Pie
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,

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

photo 2

Fold in the drained Mexican style corn

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

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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.

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