📝 About This Recipe
This comforting classic bridges the gap between a robust Southwestern chili and a tender, buttery tamale. Featuring a deeply seasoned ground beef base studded with sweet corn and smoky chilies, it is crowned with a honey-kissed cornbread crust that soaks up the savory juices. It’s a nostalgic, one-pan masterpiece that delivers the soul-warming essence of traditional tamales without the labor-intensive wrapping.
🥗 Ingredients
The Savory Beef Filling
- 1.5 pounds Ground Beef (80/20 lean-to-fat ratio for best flavor)
- 1 Yellow Onion (finely diced)
- 3 cloves Garlic (minced)
- 1 Red Bell Pepper (seeded and diced)
- 2 tablespoons Tomato Paste
- 2 tablespoons Chili Powder (use a high-quality blend)
- 1 teaspoon Ground Cumin
- 1 teaspoon Smoked Paprika
- 14.5 ounces Fire-Roasted Diced Tomatoes (one can, undrained)
- 1 cup Frozen Corn Kernels (thawed)
- 1 cup Black Beans (rinsed and drained)
The Cornbread Topping
- 1 cup Yellow Cornmeal (stone-ground preferred)
- 1 cup All-Purpose Flour
- 1 tablespoon Baking Powder
- 1 cup Buttermilk (at room temperature)
- 4 tablespoons Unsalted Butter (melted and cooled slightly)
- 1 large Egg (beaten)
- 2 tablespoons Honey
- 1.5 cups Sharp Cheddar Cheese (freshly shredded, divided)
👨🍳 Instructions
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1
Preheat your oven to 400°F (200°C). Position a rack in the center of the oven.
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2
In a large (12-inch) oven-safe cast iron skillet over medium-high heat, add the ground beef. Cook, breaking it up with a wooden spoon, until browned and no longer pink, about 6-8 minutes.
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3
Drain all but 1 tablespoon of the excess fat from the skillet. Add the diced onion and red bell pepper. Sauté for 5 minutes until the vegetables have softened.
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4
Stir in the minced garlic, chili powder, cumin, and smoked paprika. Cook for 1 minute until the spices are fragrant and toasted.
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5
Add the tomato paste and stir well to coat the meat. Pour in the fire-roasted tomatoes (with juices), corn, and black beans. Season with salt and pepper to taste.
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6
Reduce heat to low and let the mixture simmer for 10 minutes to thicken slightly while you prepare the topping.
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7
In a medium bowl, whisk together the cornmeal, flour, baking powder, and a pinch of salt.
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8
In a separate small bowl, whisk together the buttermilk, melted butter, egg, and honey until smooth.
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9
Pour the wet ingredients into the dry ingredients. Stir gently with a spatula until just combined; do not overmix. Fold in 1/2 cup of the shredded cheddar cheese.
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10
Smooth the beef mixture into an even layer in the skillet. Sprinkle another 1/2 cup of cheese directly over the meat.
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11
Spoon the cornbread batter over the top, spreading it gently to the edges of the skillet with a spatula.
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12
Bake for 20-25 minutes, or until the cornbread is golden brown and a toothpick inserted into the center of the crust comes out clean.
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13
Remove from the oven and immediately sprinkle the remaining 1/2 cup of cheese over the hot crust. Let the pie rest for 5-10 minutes before serving to allow the filling to set.
💡 Chef's Tips
For an extra kick, add a small can of diced green chilies or a chopped jalapeño to the beef filling. Always shred your own cheese; pre-shredded cheese is coated in potato starch and won't melt as smoothly. If you don't have buttermilk, make a quick substitute by adding 1 tablespoon of lemon juice to 1 cup of regular milk. Ensure the beef mixture is hot when you add the cornbread batter; this helps the bottom of the crust cook through. If the cornbread is browning too quickly, tent the skillet loosely with foil for the last 5 minutes of baking.
🍽️ Serving Suggestions
Top each slice with a dollop of cold sour cream and freshly sliced avocado. Serve with a side of crisp, lime-dressed slaw to cut through the richness of the beef. A cold Mexican lager with a lime wedge is the perfect beverage pairing. Garnish generously with fresh cilantro and pickled red onions for a pop of brightness. Offer a variety of hot sauces on the table so guests can customize their heat levels.