Tamale Pie with Fresh Tomato and Corn
Tamale Pie with Fresh Tomato and Corn is a flavorful Continental Desserts & Baking dish prepared with quality ingredients. Preheat oven to 450°F.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionPreheat oven to 450°F.
Heat an 8" cast-iron skillet over high.
Pat chorizo and beef dry with paper towels, then press into an even layer in bottom of hot skillet with a spatula.
Cook, undisturbed, until a brown crust begins to form on the bottom, about 6 minutes.
Turn, break into pieces, and continue to cook until cooked through, about 4 minutes.
Add tomato paste, cumin, half of grated onion, half of jalapeño, and 1 1/4 tsp. salt and cook, stirring constantly, until fragrant and well combined, about 1 minute.
Remove from heat and stir in tomatoes, 1 1/2 cups corn, and 1 1/2 cups cheese.
Whisk eggs, butter, 1/3 cup sour cream, and remaining onion in a medium bowl.
Whisk cornmeal, baking powder, and remaining 1/2 tsp. salt in a small bowl.
Add dry ingredients to butter mixture and stir to combine, then stir in 1/4 cup cheese and remaining 1/2 cup corn.
Dollop cornbread batter over meat mixture, then smooth into an even layer.
Top with remaining jalapeños and 1/4 cup cheese.
Bake cornbread until golden brown, 15–18 minutes.
Serve with sour cream alongside.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.