Real Recipes From Real Home Cooks ®

chicken and corn tamale pies

Recipe by
Tammy Raynes
Natchitoches, LA

This is a contemporary and fresh-tasting version of tamale pie. I use boneless chicken breasts instead of beef. Tomatillos are small green tomatoes wrapped in a papery husk. They add a lemony flavor to the casserole. If your store doesn't carry fresh tomatillos, look for them in the Mexican canned goods section. Serve with an avocado and tomato salad. And for dessert, peel and slice several tangerine and sprinkle with a little dark rum and powdered sugar.

yield 4 serving(s)
prep time 45 Min
cook time 20 Min
method Bake

Ingredients For chicken and corn tamale pies

  • 5 1/4 c
    chicken broth
  • 2 1/4 c
    yellow cornmeal
  • 1 tsp
    ground cumin
  • 1/2 tsp
  • 1/4 tsp
    cayenne pepper
  • 1 Tbsp
    olive oil
  • 1 1/2 lb
    boneless, skinless chicken breasts, cut into 1" pieces
  • 1 c
    fresh or thawed frozen corn kernels
  • 1 md
    yellow onion, chopped (1 cup)
  • 1 md
    tomato, chopped (1 cup)
  • 2 md
    tomatillos, husked and chopped (2/3 cup)
  • 2
    jalapeno peppers, seeded and minced (1/4 cup)
  • 2 lg
    garlic cloves, minced
  • 1 Tbsp
    chili powder
  • 1/2 tsp
    ground cumin
  • 2 tsp
    fresh lemon juice
  • 1 c
    shredded sharp cheddar cheese

How To Make chicken and corn tamale pies

  • 1
    Preheat oven to 450 degrees. Generously butter four 15-oz individual casseroles. Set aside.
  • 2
    TO MAKE CORNMEAL CRUST: In a large saucepan, bring chicken broth to a boil over medium-high heat. Stir in cornmeal, cumin, salt, and cayenne. Reduce heat to medium and cook, stirring constantly, until thickened, 10 to 12 minutes. Immediately spread mixture to a depth of about 1/2" over bottom and sides of prepared casseroles. Set aside.
  • 3
    TO MAKE FILLING: In a large skillet, heat oil over medium-high heat. Add chicken pieces and saute until brown on all sides, about 5 minutes. Stir in corn, onion, tomato, tomatillos, jalapenos, garlic, chili powder, cumin, lemon juice, and cheese until blended. Spoon mixture into casseroles over cornmeal crusts.
  • 4
    Bake pies, uncovered, for 15 to 20 minutes, until crust is golden brown and filling is bubbly. Remove from oven and let stand on a wire rack for 5 minutes. Invert casseroles onto individual serving plates.