All the flavors of spicy pork tamales are here in this easy skillet tamale pie! A quick and hearty one pot version of this favorite supper.
This is a recipe for all of you who love tamales (raises hand!) but don’t have the patience to hunt down masa flour and corn husks to make the real deal.
Which by the way you should absolutely do at least once in your life, and this recipe from Bon Appetit will tell you everything you need to know about that, but when you get a tamale craving on a busy Thursday, I highly recommend this recipe for skillet tamale pie.
It’s got all the spicy pork and corn flavor, but yep, all in one skillet. And on a busy Thursday night, that is the next best thing for all you tamale-lovers out there…let’s make it!
This is yet another recipe that I love to make in my cast iron skillet, and speaking of, have you seen this video from the Buzzfeed Tasty channel on cast iron skillets? Seriously EVERYTHING you need to know.
It will make you want to run right out and get a cast iron skillet if you don’t already have one. I have one. Actually I have several, but I have to say that my 12 inch skillet gets the most action, so if you need to pick just one, go for the 12 inch skillet.
However, if you don’t yet have a cast iron skillet never fear, any oven-proof skillet will do for this recipe.
Here’s how you make skillet tamale pie!
Preheat your oven to 400 degrees.Put three tablespoons of canola oil in an ovenproof skillet and heat it up over medium high heat. Add some group pork and stir it up until it is cooked through, about 5 minutes.
Add in some chopped scallions and a little oregano, chili powder and cumin and give a good stir.
Next, stir in some canned diced tomatoes, some corn (fresh or frozen both work fine) and some chicken broth and stir again, letting the mixture simmer for about 5 minutes. Stir in some grated cheddar cheese and turn off the heat.
Now for the topping! Mix up some cornmeal, flour, scallions, baking powder and baking soda together in a medium bowl.
In a separate bowl stir up some buttermilk, egg and oil. Pour the egg mixture into the cornmeal mixture and stir until just combined.
Pat the cornmeal batter over the pork mixture, spreading it to the edges. Press with a fork to pack it down evenly (I also like to make a nice design with the fork tines, but that’s just me!).
Bake your delectable tamale pie in the oven until the topping is just starting to brown, about 20 minutes.
This is one of those recipes where you needed to wait an endless – ENDLESS! – five or ten minutes for it to cool, and then all that’s left to do is to dish it up and let the tamale deliciousness begin.
Happy sigh.
PrintSkillet Tamale Pie
All the flavors of spicy pork tamales are here in this easy skillet tamale pie! A quick and hearty one pot version of this favorite supper.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 1x
- Category: Dinner
- Method: Stovetop, Oven
- Cuisine: Mexican
Ingredients
- 6 tablespoons canola oil
- 1 pound ground pork
- 4 scallions, sliced
- 2 tablespoons dried oregano
- 1 tablespoon chili powder
- 1 tablespoon cumin
- 1 14 ounce can diced tomatoes
- 1 cup corn (you can use frozen, but if it’s in season, the kernels from two ears of fresh corn are even better!)
- 1/2 cup chicken broth
- 1 cup shredded cheddar cheese
- 3/4 cup cornmeal
- 3/4 cup flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 3/4 cup buttermilk
- 1 egg
Instructions
- Preheat oven to 400 degrees.
- Put three tablespoons of the oil in an ovenproof skillet and heat over medium high heat. Add pork and stir until cooked through, about 5 minutes.
- Add half of the chopped scallions and the spices and stir. Add tomatoes, corn and chicken broth and stir again, letting the mixture simmer for about 5 minutes. Stir in the cheese and turn off the heat.
- Mix the cornmeal, flour, remaining scallions, baking powder and baking soda together in a medium bowl. In a separate bowl mix the buttermilk, egg and remaining oil. Pour the egg mixture into the cornmeal mixture along with the remaining scallions and stir until just combined.
- Pat the cornmeal batter over the pork mixture, spreading it to the edges. Press with a fork to pack it down evenly.
- Bake the tamale pie in the oven until the topping is just starting to brown, about 20 minutes.
- Let the tamale pie sit for about 5-10 minutes (so hard, I know!) before serving
Notes
Need to add something to your kitchen equipment to make this recipe? Below are some of the items we used in the Framed Cooks kitchen to help cook this up. These are affiliate links to things we use and love, which helps to pay for all that bacon I keep buying!
Updated (and made even more delicious!) from a previously published Framed Cooks post!
Shailaja desai says
Great idea to use the cornmeal as a topping VS potatoes..looks flavourful and delicious!
Kate Morgan Jackson says
Thank you! I do love anything and everything with cornmeal. :)