Brown Butter Cornbread Tamale Pie

Ground beef casserole recipes are classic comfort food, and this one-skillet cornbread tamale pie is a hearty dinner full of Tex-Mex flavor. A rich ground beef chili filling is simmered with onions, garlic, green bell pepper, tomatoes, salsa, black beans, corn, and warm spices, then topped with a tender homemade cornbread batter. The special touch is brown butter, which gives the cornbread topping a nutty, toasted flavor that makes the whole dish feel extra cozy.

This easy tamale pie recipe is budget-friendly, satisfying, and made in one skillet, which means fewer dishes and a simple cleanup. It is a great choice for family dinners, casual gatherings, game night, or anytime you want a warm, filling meal that tastes homemade from top to bottom. The beef chili becomes even more flavorful as it bakes under the cornbread, while the topping turns lightly golden and soft inside.

How To Make Tamale Pie

To make the hearty ground beef chili:

• Brown the ground beef in a skillet, breaking it apart as it cooks.
• Add the onion, garlic, and green bell pepper, then cook until the vegetables soften.
• Stir in the cumin, chili powder, oregano, seasoned salt, clove, and black pepper so the spices coat the meat evenly.
• Add the crushed tomatoes and salsa, then let the mixture simmer so the flavors can blend.
• Finish the filling with black beans, corn, chicken stock, and fresh cilantro if you enjoy it.

To make the brown butter cornbread topping:

• Melt the butter in the skillet and continue cooking it while gently swirling the pan. The butter will foam, then turn a toasted golden brown and smell nutty.
• Pour the brown butter into a heatproof bowl and set it aside while you prepare the filling and topping.
• In a large bowl, combine the cornmeal, flour, sugar, baking powder, and baking soda.
• In a separate bowl, whisk the eggs, sour cream, and buttermilk. Whisk in the brown butter.
• Mix the wet ingredients into the dry ingredients until the batter is smooth and well combined.
• Spoon the cornbread batter over the ground beef chili and gently spread it into an even layer. It does not need to look perfect.
• Bake the tamale pie until the cornbread topping is lightly golden and cooked through.

As the tamale pie bakes, the ground beef chili thickens and the savory filling bubbles gently beneath the cornbread. The brown butter gives the topping extra depth and a subtle toasted flavor that pairs beautifully with the spices in the beef mixture. The result is a filling casserole with a tender, slightly sweet cornbread crust and a rich, saucy center.

You can make this tamale pie with ground turkey, ground chicken, or ground pork if you prefer. If you enjoy cheese, add a layer of grated cheese over the beef filling before spooning on the cornbread batter. The recipe is also easy to adjust for spice level. Use mild or medium salsa for a family-friendly version, or add cayenne pepper or chopped green chiles if you like more heat.

Check Out These Other Comfort Food Favorites:

• Skillet Cheddar Jalapeno Sweet Potato Cornbread
• Chicken Tortilla Soup
• Chicken Stroganoff
• Beef Stew in Red Wine
• Ham and Potato Casserole Supreme

Tamale Pie with Brown Butter Cornbread Topping

5 from 2 reviews

Kathy McDaniel

This tamale pie is made with a hearty ground beef chili filling and a homemade brown butter cornbread topping. It is baked in one skillet and delivers warm, savory, slightly sweet, and deeply comforting flavor in every serving.

Prep 5 mins

Cook 45 mins

Total 50 mins

Makes 6 servings

Ingredients

• 6 tablespoons unsalted butter
• 1 pound ground beef
• 1 medium onion, diced
• 3 garlic cloves, finely chopped
• 1/3 cup diced green bell pepper
• 1 tablespoon ground cumin
• 2 tablespoons chili powder
• 1 teaspoon dried oregano
• 1 teaspoon seasoned salt
• 1/4 teaspoon ground clove
• 1/8 teaspoon ground black pepper
• 1 (15-ounce) can crushed tomatoes
• 1/2 cup salsa, mild or medium
• 1 (15-ounce) can black beans, drained and rinsed
• 1 cup corn kernels
• 1 cup chicken stock
• 2 tablespoons chopped cilantro
• Salt and ground black pepper to taste

For the Brown Butter Cornbread Topping

• 1 cup fine yellow cornmeal
• 1 cup all-purpose flour
• 4 tablespoons sugar
• 2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 2 eggs
• 6 ounces sour cream, about 3/4 cup
• 1/4 cup cultured buttermilk

Optional Toppings for Serving

• Sour cream
• Chopped cilantro

Instructions

1. Preheat the oven to 400 degrees Fahrenheit.

To Make the Brown Butter

1. In a 12-inch cast iron skillet over medium heat, melt the butter. Continue cooking, swirling the pan occasionally, until the butter foams, turns golden brown, and smells nutty.
2. Transfer the brown butter to a heatproof cup or bowl and set it aside.

To Make the Filling

1. Return the skillet to high heat and add the ground beef. Cook for 6 to 8 minutes, breaking the meat apart with a wooden spoon, until browned.
2. Add the onion, garlic, and green bell pepper. Cook for about 4 minutes, stirring often, until the vegetables soften. Stir in the cumin, chili powder, oregano, seasoned salt, clove, and black pepper.
3. Reduce the heat to medium and stir in the crushed tomatoes and salsa. Simmer for about 5 minutes. Add the black beans, corn, and chicken stock, then simmer over medium-low heat while you prepare the cornbread topping. Stir in the cilantro, if using, and season to taste with salt and pepper. Remove from the heat.

To Make the Cornbread Topping

1. In a large bowl, combine the cornmeal, flour, sugar, baking powder, and baking soda.
2. In a separate bowl, whisk together the eggs, sour cream, and buttermilk until smooth. Whisk in the brown butter.
3. Add the wet ingredients to the dry ingredients and mix until the batter is smooth and well combined.

To Assemble and Bake

1. Spoon dollops of cornbread batter over the beef filling. Use a spatula to spread the batter into an even layer.
2. Transfer the skillet to the oven and bake for about 20 minutes, or until the cornbread is pale golden brown. Insert a skewer into the topping; if it comes out clean, the tamale pie is ready.
3. Remove from the oven and let the tamale pie cool for 10 minutes before serving.

Nutrition

Calories: 650 kcal,
Carbohydrates: 57 g,
Protein: 23 g,
Fat: 37 g,
Saturated Fat: 17 g,
Cholesterol: 155 mg,
Sodium: 850 mg