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Cornbread Tamale Pie with Butternut Squash

Cornbread Tamale Pie with Butternut Squash

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Prep Time 10 minutes
Cook Time 24 minutes
Total Time 34 minutes
Course Dinner, Entree, Main Course
Servings 4 servings

Ingredients
  

FILLING

  • 1 tsp oil
  • 1 onion, diced
  • 1 green pepper, diced
  • 1/4 red pepper, diced
  • 1 garlic clove, minced
  • 1 cup cooked pinto beans (if using canned, drained)
  • 1 cup cooked black beans (if using canned, drained)
  • 1-1/2 cups butternut squash, cut into 1/2” chunks
  • 1 cup corn (fresh or frozen)
  • 1 tbsp chili powder
  • 1 tsp cumin
  • 1 tsp paprika
  • 1/2 tsp salt
  • 1/2 tsp ground black pepper

CRUST

  • 1 egg
  • 3/4 cup milk
  • 2 tbsp oil
  • 3/4 cup cornmeal
  • 1/2 cup all-purpose flour
  • 1 tbsp sugar
  • 1-1/4 tsp baking soda
  • 1/2 tsp paprika
  • 1/4 tsp onion powder
  • 1/4 tsp salt

TOPPINGS (OPTIONAL)

  • Cheddar cheese
  • Sour cream
  • Salsa

Instructions
 

  • Preheat oven to 400F.

FILLING

  • Heat oil in a large, non-stick frying pan. Add onions, peppers, and garlic. Saute 5-7 minutes, until soft.
  • Mix in pinto beans, black beans, squash, and corn.
  • Add spices and mix well. Simmer as needed to reduce liquid to a minimal amount.
  • Remove from heat.
  • Pour mixture into a greased 10” pie pan or 8x8 baking dish.

CORNBREAD

  • In a small bowl, whisk together egg, milk, and oil.
  • In a large bowl, mix together remaining ingredients.
  • Add wet ingredients to dry. Mix until just moistened.
  • Spread batter evenly over bean and squash mixture in the baking dish with a rubber spatula.

BAKE, TOP, & ENJOY

  • Bake at 400°F for 10-15 minutes until the cornbread is puffy, firm to the touch, and beginning to crack.
  • To serve, top with cheddar cheese, salsa, or sour cream as desired.
Keyword Cornbread Tamale Pie with Butternut Squash, Tamale, Tamale Pie
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