Best 6 Spoon Bread Tamale Pie Recipes

SPOON BREAD TAMALE BAKE

Steps:

• In a Dutch oven coated with cooking spray, cook the beef, onion, green pepper and garlic over medium heat until meat is no longer pink; drain. Stir in the tomatoes, corn, olives, chili powder, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes., Combine cornmeal and water until smooth; gradually stir into the pan. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes, stirring occasionally. Transfer to a 2-1/2-qt. baking dish coated with cooking spray., In a small saucepan, bring 1 cup milk to a boil. Combine the cornmeal, salt and remaining milk; slowly whisk into boiling milk. Cook and stir until mixture returns to a boil. Reduce heat; cook and stir for 3-4 minutes or until slightly thickened., Remove from the heat; stir in cheese and butter until melted. Stir in egg substitute. Pour over meat mixture. Bake, uncovered, at 375° for 30-40 minutes or until topping is lightly browned.

SPOON BREAD TAMALE PIE RECIPE

Steps:

• Brown ground beef. Add onion and garlic, cook until tender. Add corn, salsa, chili powder, salt, pepper and Worcestershire. Cook until thickened. Prepare topping: Bring to a boil 1 cup milk, 1/2 tsp salt dash chili powder, 2 tbsp butter. Gradually stir in 1/3 cup yellow cornmeal. Cook and stir until thick. Stir in lightly beaten egg and 1 cup shredded cheddar. Mix thoroughly. Turn meat into 1 1/2 qt shallow casserole. Top with spoonbread topping. Bake at 375 degrees for 35-40 minutes or until browned and bubbly.

OLD-SCHOOL TAMALE PIE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Heat a large skillet over medium-high heat. Cook and stir ground beef, onion, and bell pepper in the hot skillet until beef is browned and crumbly, 5 to 7 minutes. Drain and discard grease.
• Stir tomatoes, tomato sauce, corn, olives, chili powder, garlic, cumin, salt, red pepper flakes, and black pepper into the skillet. Bring to a low boil, about 5 minutes. Reduce heat to medium-low and let simmer for 5 minutes. Stir in 1 cup Cheddar cheese and continue to simmer until melted, 3 to 5 minutes. Remove from heat and transfer mixture to the prepared baking dish.
• Heat milk, butter, sugar, and salt for topping in a large saucepan over medium heat until butter has melted, 2 to 3 minutes. Reduce heat to low and stir in cornmeal a little at a time, stirring vigorously with each addition, until smooth and thickened. Remove from heat and stir in 1 cup Cheddar cheese. Drizzle in beaten eggs slowly, stirring vigorously until combined. Pour mixture over filling in the prepared dish, smoothing evenly over the surface.
• Bake in the preheated oven until top is golden brown and filling is bubbly, 30 to 40 minutes. Allow pie to rest for 10 to 15 minutes before serving.

TAMALE PIE

Steps:

• Preheat the oven to 400 degrees F.
• Heat the oil in a 10-inch cast-iron skillet over medium-high heat. Add the beef, onions, garlic and 1 teaspoon salt and cook, stirring and breaking up any clumps with a wooden spoon, until the meat is brown and the onions are softened, about 6 minutes. Add the tomato paste, chili powder and cumin and cook, stirring, about 1 minute. Stir in the enchilada sauce, beans, corn and cilantro and season with salt. Bring to a simmer. Remove from the heat and sprinkle with the cheese.
• Add the cornmeal to a mixing bowl. Mix in the buttermilk and oil. You want the mixture to be thick but pourable. Stir in the scallions. Pour on top of the meat mixture in the skillet and spread in an even layer. Bake until the meat is bubbling and the cornbread is golden brown, 20 to 25 minutes.

SLOW COOKER TAMALE PIE

Steps:

• Place the ground beef in a skillet over medium heat, and cook and stir the beef until it is browned, about 10 minutes, breaking up the meat as it cooks. Drain the beef, and place it into the slow cooker. Stir in the kidney beans, enchilada sauce, and garlic powder.
• In a bowl, combine the corn bread mix with milk, egg, and butter, and stir until just mixed. Stir in the Cheddar cheese. Spoon the corn bread mixture over the beef mixture in the slow cooker.
• Set the cooker to Low, cover, and cook until the corn bread topping is cooked through and set, about 5 hours.

SOUTHERN SPOONBREAD

Steps:

• Preheat the oven to 350 degrees F. Grease a 3-quart baking dish with 2 tablespoons of the butter.
• Combine the milk, water, salt and the remaining 4 tablespoons butter in a medium saucepot; bring to a boil. Add the cornmeal in a steady stream while whisking rapidly. Continue stirring until the mixture returns to a simmer. Reduce the heat and simmer, stirring occasionally, until the mixture is very thick, 6 to 10 minutes. Remove the pot from the heat, stir in the cheese and add hot sauce to taste.
• Crack the eggs into a small bowl and beat with a whisk. Add 1 cup of the hot cornmeal mixture to the eggs and whisk together to warm the eggs and prevent them from curdling when added to the pot. Continue adding spoonfuls of the hot cornmeal mixture to the bowl of eggs until it's warm to the touch; then whisk the egg mixture back into the pot. Stir in the chopped chives.
• Transfer the cornmeal mixture to the prepared baking dish. Place in the oven for 30 to 40 minutes; or until puffed and lightly browned. Cool slightly before garnishing with chives and serving. This may also be baked in advance and reheated before serving.