Featured Recipe / Main Courses / Turkey

Tamale Pie

- October 15, 2021 | April 8, 2025 - janine

Adapted from 2teaspoons.com

Cornbread base

  • 1/3 cup milk
  • 1 egg
  • 1 (4.5 oz) can diced green chiles (optional)
  • 1 (8.25 oz) can creamed corn (I use 3/4 cup)
  • 1 (8.5 oz) box Jiffy Corn Muffin Mix or the following ingredients for homemade):
    • ½ cup (70g) fine cornmeal
    • 2/3 cup (83g) all purpose flour
    • 3 tablespoons sugar
    • 1 tablespoon baking powder
    • ¼ teaspoon salt
    • 2 tablespoons oil or butter

Enchilada Sauce:

  • 1 tablespoon oil
  • 1 tablespoon all-purpose flour
  • 1 cup chicken broth
  • 1 (10oz) can enchilada sauce (my favorite brand is Casa Fiesta) or make homemade.

Filling

  • 1 lb ground turkey
  • 1/2 can (3/4 cup/4.5 oz) black beans, drained and rinsed
  • ¼ teaspoon salt
  • Freshly cracked pepper
  • 2 cups enchilada sauce, divided

Topping

  • 2 cups shredded cheese
  • Scallions and cilantro to sprinkle on top
  • Sour cream, for serving
  1. Preheat oven to 400-F (will reduce to 350-F later).
  2. Cornbread base:
    • In a medium bowl, place Jiffy Corn Muffin Mix (or if using the homemade version, mix the oil with the dry ingredients and continue to step 2).
    • Add the milk and egg; mix well.
    • Fold in the chiles and corn.
    • Pour into greased baking pan (9×9, 9×13, or 10-inch cast iron skillet).
    • Bake until set, or until a toothpick inserted into the center comes out clean, about 20-25 minutes for a 9×9 or 9×13 baking dish, or about 15 minutes for 10-inch cast iron skillet.
    • Remove the cornbread and reduce oven temperature to 350-F.
      1. Set cornbread aside to cool.
  3. Enchilada Sauce
    • Heat oil and flour in a small saucepan; mix to combine.
    • Slowly pour in enchilada sauce.
    • Add chicken broth; mix well. Simmer, stirring occasionally, until thickened.
    • Set aside to cool.
  4. Filling
    • Coat a large skillet with oil and set over medium-high heat. Add turkey, breaking it apart into small pieces, and cook until no longer pink.
    • Mix in black beans and 3/4 cup of the enchilada sauce. Add salt and pepper to taste.
    • Poke holes in the cornbread with a chopstick or your finger tips; pour 1 1/4 cup enchilada sauce over the top.
    • Top the cornbread with ground turnkey.
    • Evenly sprinkle shredded cheese over the turkey.
    • Cover with foil and bake for 20 minutes. Remove foil and set the oven to broil. Cook until cheese is browned, about 5 minutes.
    • Allow to cool for 10 minutes before serving.
    • Serve with any leftover enchilada sauce drizzled on top.

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