tamale pie

How To Make tamale pie

• 1

  Preheat oven to 350°. Rub a 2 1⁄2-quart casserole dish with 1 tbsp. of the butter; set aside. Put 1 quart water and 2 tsp. salt into a medium pot; bring to a boil.
• 2

  Gradually add cornmeal while whisking vigorously. Reduce heat to low and cook, stirring often, until thick, 8–10 minutes. Add remaining 3 tbsp. butter and stir until combined.
• 3

  Spoon half the cornmeal mixture into the prepared dish. Spread out with the back of a wet spoon to cover the bottom and sides completely; set aside. Cover remaining cornmeal mixture to keep warm and set aside.
• 4

  Heat drippings in a large skillet over medium heat. Add onions, peppers, and garlic and cook, stirring often, until softened, 7–8 minutes.
• 5

  Increase heat to medium-high; add beef, chili powder, and cumin; cook until meat is no longer pink, about 5 minutes. Add beans, corn, tomatoes and salt to taste and cook until most of the liquid has evaporated, 6-8 minutes.
• 6

  Spoon filling into casserole, then top with remaining cornmeal mixture, spreading it out with the back of a wet spoon to cover the filling. Bake until top is crisp and sides are bubbling, 30–35 minutes.
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