Quick and Easy Skillet Tamale Pie With Brown Butter Cornbread Crust
Tamale pie is a dish that screams for an update. It's cornbread and chili all rolled into one. Just imagine how great it could be if we took the time to make a real, deeply flavored, meaty chili from scratch, eschewing the dump-and-stir approach and instead building up layers of spices and aromatics. Now imagine that chili topped with tender, moist, crisp-edged, buttery cornbread with those chili juices seeping up into it as it bakes in the oven. That's the kind of meal I'd love to come home to after a long day out in the cold. Wouldn't you?
Tamale pie is a dish that screams for an update. It's cornbread and chili all rolled into one. Just imagine how great it could be if we took the time to make a real, deeply flavored, meaty chili from scratch, eschewing the dump-and-stir approach and instead building up layers of spices and aromatics. Now imagine that chili topped with tender, moist, crisp-edged, buttery cornbread with those chili juices seeping up into it as it bakes in the oven. That's the kind of meal I'd love to come home to after a long day out in the cold. Wouldn't you?
- 2 eggs
- 1 teaspoon ground coriander
- 1 tablespoon ground cumin
- 2 teaspoons baking powder
- 1 can black beans drained and rinsed
- kosher salt and freshly ground black pepper
- 1/4 teaspoon baking soda
- 6 tablespoons unsalted butter
- sour cream for serving
- 4 tablespoons sugar
- 2 tablespoons ancho chili powder
- 3 scallions thinly sliced
- 1 medium onion diced (about 1 cup)
- 4 medium cloves garlic thinly sliced
- 1 pound ground beef chuck
- 1/4 teaspoons cayenne pepper (optional)
- 1 cup frozen or fresh corn kernels thawed if frozen
- 1 can whole peeled tomatoes drained and crushed with your hand through fingers to roughly br
- 1 cup homemade chicken stock or low-sodium broth
- 4 ounces grated sharp cheddar cheese (about 1 cup)
- 1/2 cup fresh cilantro leaves and fine stems minced
- for the brown butter cornbread crust:
- 1 cup (about 5 ounces) fine yellow cornmeal
- 1 cup (about 5 ounces) all-purpose flour
- 6 ounces (about 3/4 cup) sour cream
- 4 ounces (about 1/4 cup) cultured buttermilk
- Carbohydrate 25.3949786999159 g
- Cholesterol 157.49216123002 mg
- Fat 48.0934998141394 g
- Fiber 7.6385649272201 g
- Protein 31.8399268522601 g
- Saturated Fat 25.6780863634438 g
- Serving Size 1 1 Serving (447g)
- Sodium 4379.530945463 mg
- Sugar 17.7564137726958 g
- Trans Fat 4.75263597848135 g
- Calories 653 calories
Step-by-step
- Adjust oven rack to center position and preheat oven to 425°F.
- Heat butter in a 12-inch cast iron or stainless steel skillet over medium heat until melted. Continue to cook, swirling pan gently until butter is nutty-smelling and solids are a toasty brown. Transfer to a heatproof cup or bowl and reserve for Brown Butter Cornbread Crust.
- Return pan to high heat. Add beef and cook, stirring and breaking up with a wooden spoon or a potato masher until starting to brown, about 8 minutes.
- Add onion and garlic and cook, stirring frequently, until softened and fragrant, about 4 minutes.
- Add chili powder, cayenne (if using), cumin, and coriander. Stir until fragrant, about 30 seconds.
- Add corn, black beans, tomatoes, and chicken stock. Bring to a simmer, then stir in cheese.
- Reduce heat to low and cook, stirring occasionally, until thickened into a rich stew-like consistency, about 5 minutes.
- Remove from heat and stir in scallions and cilantro. Season to taste with salt and pepper.
- For the Brown Butter Cornbread Crust: Combine cornmeal, flour, sugar, 1 teaspoon kosher salt, baking powder, and baking soda in a large bowl.
- Combine eggs, sour cream, and buttermilk in a second bowl and whisk until homogenous.
- Whisking constantly, slowly drizzle in reserved browned butter. Whisk wet ingredients into dry ingredients until homogenous.
- Using a large spoon, place small dollops of the cornbread batter mixture on top of the beef filling, then use the back of the spoon to spread it into an even layer.
- Transfer the skillet to the oven and bake until pale golden brown and a skewer inserted into the cornbread comes out clean, about 20 minutes.
- Let cool 15 minutes, then serve with sour cream.
A Skillet Tamale Pie That's Worth Coming Home To
There's something deeply satisfying about a hearty, home-cooked meal. The kind that warms you from the inside out, the kind that makes you sigh with contentment after the first bite. For me, that meal is often a comforting skillet tamale pie. But this isn't your grandma's tamale pie (unless your grandma was a culinary genius, in which case, hats off to her!). This is a tamale pie elevated, a dish that takes the classic concept and transforms it into something truly special. It’s a testament to the power of simple ingredients, carefully combined and cooked with love.
I've always loved tamale pie. The combination of spicy chili and sweet cornbread is a match made in heaven, a perfect blend of textures and flavors. But something always felt…missing. The chili often lacked depth, the cornbread could be dry, and the whole thing sometimes tasted a bit…blah. So I decided to take matters into my own hands. I spent weeks experimenting, tweaking recipes, and honing my technique. The result? A skillet tamale pie that is unbelievably flavorful, incredibly moist, and incredibly easy to make. It's the kind of dish that will impress your guests but feels so effortless to whip up on a weeknight.
The secret to this tamale pie's success lies in the details. First, the chili. Forget the canned stuff! This recipe starts with a deeply flavorful chili, built from scratch with a generous blend of spices. We're talking slow-cooked ground beef, perfectly caramelized onions and garlic, and a vibrant mix of chili powder, cumin, coriander, and a touch of cayenne for a subtle kick. The use of fresh, high-quality ingredients really makes all the difference. The fresh cilantro and scallions add a brightness that elevates the entire dish.
And then there's the cornbread crust. Oh, the cornbread crust! Forget dry and crumbly. This is a buttery, tender, slightly sweet cornbread that's baked right in the skillet with the chili. The browned butter adds a nutty depth of flavor that's simply divine. The cornbread soaks up all those delicious chili juices as it bakes, creating a perfect harmony of flavors and textures. It's a true masterpiece of culinary engineering.
This tamale pie isn’t just a meal; it’s an experience. The aroma that fills your kitchen as it bakes is intoxicating – a symphony of savory spices and sweet cornbread. It's the kind of dish that makes your home feel warm and inviting, a place where loved ones gather and share stories over a delicious, comforting meal. It’s the kind of meal that makes even the busiest weeknight feel a little more special.
So, ditch the takeout menus and embrace the joy of home cooking. This skillet tamale pie is the perfect recipe for a cozy night in, a family gathering, or a casual get-together with friends. The best part? It’s easier to make than you think. With just a few simple steps and a handful of readily available ingredients, you can create a culinary masterpiece that will leave everyone wanting more.
The ingredients themselves are relatively simple, things you might already have in your pantry. The process of making the chili is wonderfully therapeutic, the kind of task that lets you clear your head and focus on the deliciousness to come. The aroma alone is enough to make your mouth water, and the end result? A truly exceptional meal that you'll be proud to share.
I encourage you to make this recipe your own. Experiment with different spices, add your favorite vegetables, or try using a different type of cheese. The possibilities are endless! The most important thing is to enjoy the process and to savor the delicious results. After all, cooking should be a joyful experience, and this tamale pie is sure to bring a smile to your face.
So, gather your ingredients, put on some music, and get ready to create a truly unforgettable meal. Your taste buds will thank you for it!
