Corn Bread Tamale Pie Comfort food at its finest
Chili and corn bread are a match made in dinner heaven. But why make them separately when you can pull it off all in one pan? Meet the tamale pie: a flavor-packed chili on the bottom with cheesy, spicy corn bread baked on top. If there’s one recipe to get you through the last few weeks of winter, this is it.
Ingredients
Chili
- 1 tablespoon olive oil
- 1 white onion, diced
- 3 garlic cloves, minced
- 1 package taco seasoning
- 1 pound ground beef
- One 14-ounce can enchilada sauce
- 1 cup shredded cheddar cheese
- ⅓ cup coarse cornmeal
- ⅔ cup all-purpose flour
- 1 tablespoon brown sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- 2 tablespoons olive oil
- ⅓ cup whole milk
- 1 egg, lightly beaten
- One 4-ounce can green chiles
- 1 cup shredded cheddar cheese
By Erin McDowell
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