Quick Recipe Version (TL;DR)
Quick Ingredients
- 1 tbsp olive oil
- 1 medium yellow onion, diced (about 1 1/2 cups)
- 1 green bell pepper, diced (about 1 cup)
- 3 cloves garlic, minced
- 1 lb (454 g) ground beef (85/15) or ground turkey
- 2 tbsp tomato paste
- 2 tbsp chili powder, 2 tsp ground cumin, 1 tsp smoked paprika, 1 tsp dried oregano
- 1 tsp kosher salt, 1/2 tsp black pepper
- 1 (14.5 oz / 411 g) can diced tomatoes (with juices)
- 1/2 cup (120 ml) low-sodium beef broth or chicken broth
- 1 (15 oz / 425 g) can black beans, drained and rinsed
- 1 (15 oz / 425 g) can pinto beans, drained and rinsed
- 1 1/2 cups (225 g) frozen corn kernels
- 1 cup (140 g) yellow cornmeal
- 3/4 cup (95 g) all-purpose flour
- 2 tsp baking powder
- 1 tbsp granulated sugar (optional)
- 1/2 tsp kosher salt
- 2 large eggs
- 1 cup (240 ml) buttermilk
- 1/3 cup (75 g) unsalted butter, melted and cooled slightly
- 1 1/2 cups (150 g) shredded cheddar or cheddar-jack cheese
- 1–2 jalapeños, thinly sliced
Do This
- 1. Heat oven to 400°F (204°C). Lightly grease a 9×13-inch baking dish.
- 2. Sauté onion and bell pepper in oil 5 minutes; add garlic 30 seconds.
- 3. Brown ground meat 6–8 minutes; stir in tomato paste and spices 1 minute.
- 4. Add tomatoes, broth, beans, and corn; simmer 10 minutes until thick.
- 5. Mix cornbread batter (cornmeal, flour, baking powder, eggs, buttermilk, butter).
- 6. Spread batter over hot filling; bake 20–25 minutes until golden and set.
- 7. Top with cheese and jalapeños; bake 5 minutes to melt. Rest 10 minutes, slice, serve.
Why You’ll Love This Recipe
- True comfort food: hearty chili-style filling under a golden cornbread lid.
- One-pan-friendly: mostly hands-off once it hits the oven.
- Great for feeding a crowd: makes 8 generous servings and reheats well.
- Customizable heat: keep it mild or pile on jalapeños and hot sauce.
Grocery List
- Produce: yellow onion, green bell pepper, garlic, jalapeños (1–2), cilantro (optional)
- Dairy: buttermilk, unsalted butter, shredded cheddar or cheddar-jack cheese, eggs
- Pantry: olive oil, ground beef (or turkey), tomato paste, diced tomatoes (14.5 oz can), low-sodium broth, black beans (15 oz can), pinto beans (15 oz can), frozen corn, yellow cornmeal, all-purpose flour, baking powder, sugar (optional), chili powder, ground cumin, smoked paprika, dried oregano, kosher salt, black pepper
Full Ingredients
Chili-Style Filling
- 1 tbsp olive oil
- 1 medium yellow onion, diced (about 1 1/2 cups)
- 1 green bell pepper, diced (about 1 cup)
- 3 cloves garlic, minced
- 1 lb (454 g) ground beef (85/15), or ground turkey
- 2 tbsp tomato paste
- 2 tbsp chili powder
- 2 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp dried oregano
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1 (14.5 oz / 411 g) can diced tomatoes (with juices)
- 1/2 cup (120 ml) low-sodium beef broth (or chicken broth)
- 1 (15 oz / 425 g) can black beans, drained and rinsed
- 1 (15 oz / 425 g) can pinto beans, drained and rinsed
- 1 1/2 cups (225 g) frozen corn kernels (no need to thaw)
Cornbread Topping
- 1 cup (140 g) yellow cornmeal
- 3/4 cup (95 g) all-purpose flour
- 2 tsp baking powder
- 1 tbsp granulated sugar (optional, for a lightly sweet cornbread)
- 1/2 tsp kosher salt
- 2 large eggs
- 1 cup (240 ml) buttermilk
- 1/3 cup (75 g) unsalted butter, melted and cooled slightly
Cheese and Jalapeño Finish
- 1 1/2 cups (150 g) shredded cheddar, Monterey Jack, or a cheddar-jack blend
- 1–2 jalapeños, thinly sliced (remove seeds for less heat)
- 2 tbsp chopped cilantro (optional, for serving)
Step-by-Step Instructions
Step 1: Preheat the oven and prep the dish
Arrange a rack in the middle of the oven and preheat to 400°F (204°C). Lightly grease a 9×13-inch baking dish with a little oil or butter.
This recipe moves quickly once the filling is ready, so it also helps to measure your cornbread ingredients now (mise en place style).
Step 2: Sauté the aromatics
Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add the diced onion and bell pepper. Cook, stirring occasionally, until softened, about 5 minutes.
Add the minced garlic and cook just until fragrant, about 30 seconds (garlic burns fast, so keep it moving).
Step 3: Brown the meat and bloom the spices
Add the ground beef (or turkey) to the skillet. Break it up with a spoon and cook until browned and no longer pink, about 6–8 minutes. If there is a lot of grease in the pan, carefully spoon off excess, leaving about 1–2 tbsp for flavor.
Stir in 2 tbsp tomato paste and cook for 1 minute. Add chili powder, cumin, smoked paprika, oregano, salt, and pepper. Cook for another 30–60 seconds, stirring constantly, to toast the spices and deepen the flavor.
Step 4: Simmer the chili-style filling until thick
Add the diced tomatoes (with their juices) and 1/2 cup broth. Stir well, scraping up any browned bits on the bottom of the skillet.
Add the drained beans and frozen corn. Bring to a gentle simmer, then cook for 10 minutes, stirring occasionally, until the mixture is thick and spoonable (you want it hearty, not soupy, so the cornbread topping can sit on top).
Taste and adjust seasoning if needed (another pinch of salt or chili powder is common, depending on your brand).
Step 5: Make the cornbread batter
While the filling simmers, make the topping. In a medium bowl, whisk together cornmeal, flour, baking powder, sugar (if using), and salt.
In a second bowl (or a large measuring cup), whisk the eggs and buttermilk until smooth. Whisk in the melted butter.
Pour the wet ingredients into the dry ingredients and stir just until no dry streaks remain. The batter will be thick, like a scoopable pancake batter.
Step 6: Assemble and bake until golden
Pour the hot filling into the prepared 9×13-inch baking dish and spread it into an even layer.
Dollop the cornbread batter over the top in large spoonfuls, then gently spread it edge-to-edge with an offset spatula or the back of a spoon. Take your time; a mostly even layer helps it bake uniformly.
Bake at 400°F (204°C) for 20–25 minutes, or until the top is golden and a toothpick inserted into the cornbread comes out clean or with just a few moist crumbs (not wet batter).
Step 7: Melt the cheese, add jalapeños, and rest before serving
Remove the casserole from the oven and sprinkle evenly with 1 1/2 cups shredded cheese. Scatter the sliced jalapeños over the cheese.
Return to the oven for 5 minutes, just until the cheese is fully melted.
Let the tamale pie rest for 10 minutes before slicing. This helps the filling thicken slightly and makes cleaner servings. Finish with chopped cilantro if you like, and serve warm.
Pro Tips
- Thick filling = best slices: Simmer the meat and beans until the liquid reduces; a watery filling can make the cornbread layer sink.
- Spread batter gently: Dollop first, then spread. This keeps the filling from mixing into the topping.
- Don’t overmix the cornbread batter: Stir just until combined so the topping stays tender.
- Want crispier edges? Bake in a lightly greased metal pan instead of glass (metal browns more).
- Heat control: For milder jalapeños, remove seeds and membranes; for more heat, leave them in.
Variations
- Chicken tamale pie: Swap ground beef for 2 cups cooked shredded chicken. Add it after sautéing the onion and pepper; simmer briefly to warm through.
- Vegetarian version: Skip meat and add 1 extra can (15 oz) beans or 8 oz (225 g) chopped mushrooms. Use vegetable broth.
- Extra Tex-Mex: Add 1 tsp chipotle powder or 1–2 minced chipotles in adobo to the filling for smoky heat.
Storage & Make-Ahead
Refrigerate: Cool completely, cover, and refrigerate for up to 4 days. Reheat individual portions in the microwave (about 1–2 minutes, depending on size) or reheat the whole dish covered with foil in a 350°F (177°C) oven for 20–25 minutes, then uncover for 5 minutes.
Freeze: Wrap tightly and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating. (The cornbread topping may soften slightly after freezing, but it will still taste great.)
Make-ahead option: Make the filling up to 2 days ahead and refrigerate. When ready to bake, warm the filling on the stove until hot, assemble with fresh cornbread batter, and bake as directed. Starting with hot filling helps the topping cook through evenly.
Nutrition (per serving)
Approximate, based on 8 servings: 520 calories, 28 g protein, 44 g carbohydrates, 26 g fat, 8 g fiber, 850 mg sodium.
