Cornbread Tamale Pie with Butternut Squash is a comforting, hearty dish that layers a savory filling of spiced butternut squash, beans, and vegetables beneath a golden cornbread topping. Baked until bubbling and lightly crisp on top, it’s a wholesome, flavorful twist on traditional tamale pie. Perfect for cozy dinners, this dish combines sweet, savory, and slightly spicy flavors in every satisfying bite.
Cornbread Tamale Pie with Butternut Squash
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 8×8 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.
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