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Upside Down Tamale Pie: A Southwestern Comfort Food Classic

My grandmother, bless her heart, was a woman of unwavering culinary convictions. While she was a whiz with Southern classics, she was always fascinated by Mexican flavors. One summer, she decided that she was going to make tamales, and spent the whole day in the kitchen mixing, steaming, and swearing good-naturedly. The results, while delicious, were…rustic. They looked less like perfectly wrapped tamales and more like culinary abstract art. So, she took a shortcut, and decided to make a tamale pie instead, but of course, in her own unique way: she put the cornbread on the bottom. The memory of her beaming as she served it up, declaring it “a masterpiece of Southwestern ingenuity,” still brings a smile to my face. This recipe is an ode to her spirit of experimentation and her belief that comfort food should always be just a little bit unexpected.

Recipe Overview

Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Servings: 6-8
Yield: 1 pie
Dietary Type: Not specified

Ingredients

1 (8 1/2 ounce) box Jiffy corn muffin mix
1 egg
1 cup sour cream
1/2 cup frozen sweet whole kernel corn
1 (7 ounce) can diced green chilies
1 onion, chopped
1 lb ground beef
1 teaspoon cumin
1 teaspoon chili powder
1/2 teaspoon garlic powder
1/2 teaspoon kosher salt
1/2 teaspoon red pepper flakes
1/2 cup water
1 cup white cheese sauce
1 cup shredded cheddar cheese

Equipment Needed

12-inch Cast Iron Skillet (or oven-safe skillet)
Mixing Bowl
Skillet
Measuring cups and spoons
Aluminum foil

Instructions

Begin by preheating your oven to 400 degrees Fahrenheit (200 degrees Celsius). This ensures even baking and a perfectly golden cornbread crust.
Now, let’s prepare the cornbread base. In a mixing bowl, combine the Jiffy corn muffin mix, egg, sour cream, frozen corn, and diced green chilies. Mix until just combined. Do not overmix, as this can result in a tough cornbread.
Grease your 12-inch cast iron skillet (or oven-safe skillet) generously. Pour the cornbread mixture into the prepared skillet, spreading it evenly to the edges.
Place the skillet in the preheated oven and bake for 20 minutes, or until the top is lightly browned and a toothpick inserted into the center comes out clean. While the cornbread is baking, we’ll move on to preparing the flavorful meat filling.
While the cornbread is cooking, heat a separate skillet over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Then, add the ground beef and cook, breaking it up with a spoon, until it is fully browned.
Once the beef is browned, drain off any excess fat. This step is crucial for preventing a greasy pie.
Add the cumin, chili powder, garlic powder, salt, and red pepper flakes to the skillet with the ground beef. Stir to combine, ensuring the spices are evenly distributed.
Pour in the water and bring the mixture to a simmer. Continue to simmer until most of the water has evaporated, allowing the flavors to meld together and intensify. This should take about 5-7 minutes.
Stir in the white cheese sauce and mix well to combine with the beef mixture. Ensure the sauce is evenly distributed, creating a creamy and delicious filling.
Remove the cornbread from the oven after its initial baking time. Let it cool for a few minutes to avoid burning yourself.
Carefully spread the prepared ground beef mixture evenly over the top of the baked cornbread base.
Sprinkle the shredded cheddar cheese evenly over the ground beef layer. This adds a beautiful golden-brown crust and a delicious cheesy flavor.
Cover the skillet with aluminum foil to prevent the cheese from burning and to ensure the filling is heated through.
Return the skillet to the oven and bake for another 20 minutes, covered.
After 20 minutes, remove the aluminum foil and continue baking for an additional 5 minutes, uncovered, to allow the cheese to melt and brown slightly.
Remove the Upside Down Tamale Pie from the oven and let it cool for a few minutes before slicing and serving. This allows the filling to set slightly and prevents it from being too runny.

Expert Tips & Tricks

For an extra layer of flavor, consider adding a can of drained and rinsed black beans to the ground beef mixture.
If you prefer a spicier pie, increase the amount of red pepper flakes or add a pinch of cayenne pepper.
To prevent the cornbread from sticking to the skillet, make sure it is well-greased or use a non-stick skillet.
You can prepare the ground beef mixture ahead of time and store it in the refrigerator for up to 2 days. This makes assembling the pie even quicker.
If you don’t have white cheese sauce on hand, you can substitute it with cream of mushroom soup or cream of chicken soup for a similar creamy texture.

Serving & Storage Suggestions

This Upside Down Tamale Pie is best served warm, straight from the oven. Garnish with a dollop of sour cream, a sprinkle of chopped cilantro, or a drizzle of hot sauce for an extra touch of flavor and presentation.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, warm it in the oven at 350 degrees Fahrenheit (175 degrees Celsius) until heated through, or microwave individual portions. You can also freeze leftover slices for longer storage. Wrap them tightly in plastic wrap and then in aluminum foil. Frozen tamale pie can be stored for up to 2 months. Thaw overnight in the refrigerator before reheating.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	446.2 kcal	Not Available
Calories from Fat	248 g	56%
Total Fat	27.6 g	42%
Saturated Fat	12.7 g	63%
Cholesterol	101.3 mg	33%
Sodium	1140.6 mg	47%
Total Carbohydrate	29.1 g	9%
Dietary Fiber	3.1 g	12%
Sugars	9.1 g	Not Available
Protein	20.4 g	40%

Variations & Substitutions

Vegetarian Option: Substitute the ground beef with plant-based ground beef crumbles or a mixture of cooked lentils and chopped vegetables.
Gluten-Free: Use a gluten-free corn muffin mix or make your own cornbread from scratch using gluten-free cornmeal and flour.
Spicy Version: Add a finely chopped jalapeño pepper to the ground beef mixture for an extra kick.
Different Cheese: Experiment with different types of cheese, such as Monterey Jack, pepper jack, or a Mexican cheese blend.
Toppings: Get creative with toppings! Try adding chopped tomatoes, avocado slices, green onions, or a drizzle of lime crema.

FAQs (Frequently Asked Questions)

Q: Can I use a different size skillet?
A: A 12-inch skillet works best to ensure the right proportions of cornbread to filling. If you use a smaller skillet, you may need to adjust the baking time.

Q: Can I make this ahead of time?
A: Yes, you can assemble the pie ahead of time and store it in the refrigerator for up to 24 hours before baking. You may need to add a few minutes to the baking time.

Q: Can I use canned corned beef instead of ground beef?
A: Absolutely. Just make sure to break it up well before adding the spices and cheese sauce.

Q: Is it important to drain the fat from the ground beef?
A: Yes, draining the fat is important to prevent the pie from becoming greasy.

Q: Can I freeze this tamale pie after it’s cooked?
A: Yes, you can freeze leftover slices. Wrap them tightly in plastic wrap and then in aluminum foil. Thaw overnight in the refrigerator before reheating.

Final Thoughts

This Upside Down Tamale Pie is a delightful twist on a classic comfort food. It’s easy to make, packed with flavor, and sure to be a crowd-pleaser. I encourage you to try this recipe and put your own spin on it. Whether you add extra spice, try different cheeses, or make it vegetarian, I’m confident you’ll create a delicious and satisfying meal. Share your creations and feedback! Pair it with a crisp Mexican beer or a refreshing margarita for the ultimate Southwestern experience. Enjoy!

Upside Down Tamale Pie Recipe