Savory Tamale Pie with Brown Butter Cornbread Topping

Ground beef casseroles are classic comfort food, and this one-skillet Cornbread Tamale Pie delivers bold Tex-Mex flavors with minimal fuss. The filling is a savory, well-spiced beef chili with beans and corn, while the homemade cornbread topping—enriched with nutty brown butter—is tender, slightly sweet, and irresistibly fragrant. This affordable, family-friendly casserole is simple to prepare and freezes well for busy nights.

How to Make Tamale Pie

Make the Ground Beef Filling

• Brown the ground beef in a large 12-inch cast iron skillet, breaking it up as it cooks.
• Add diced onion, chopped garlic and diced green bell pepper; cook until softened.
• Season with ground cumin, chili powder, oregano, seasoned salt, ground clove and black pepper; stir to combine.
• Reduce heat to medium and stir in crushed tomatoes and salsa. Simmer for about 5 minutes.
• Add drained black beans, corn kernels and chicken stock. Simmer on low while you prepare the cornbread topping. Stir in chopped cilantro if you like, and adjust salt and pepper to taste.

Make the Brown Butter Cornbread Topping

• To brown the butter, melt it in a small skillet over medium heat and swirl the pan occasionally. It will foam and then turn a deep golden brown with a nutty aroma—remove it from heat and transfer to a heatproof bowl to cool slightly.
• In a large bowl, whisk together the dry ingredients for the cornbread: fine yellow cornmeal, all-purpose flour, sugar, baking powder and baking soda.
• In a separate bowl, whisk the eggs with sour cream and cultured buttermilk until smooth. Whisk the warm brown butter into the wet mixture.
• Stir the wet ingredients into the dry ingredients just until combined and smooth—do not overmix.
• Spoon large dollops of the cornbread batter over the beef filling and gently spread to cover. It does not need to be perfect; a rustic top is fine.
• Bake in a preheated 400°F oven until the cornbread is pale golden and a skewer inserted into the topping comes out clean, about 20 minutes.

As the tamale pie bakes, the flavors in the beef filling continue to meld and deepen. The brown butter adds richness and toasty complexity to the cornbread, making the topping noticeably more flavorful than plain butter. This recipe is versatile: swap in ground turkey, chicken, or pork if you prefer. For cheese lovers, sprinkle grated cheese over the beef layer before adding the cornbread for a bubbly, melty finish.

Tamale Pie with Brown Butter Cornbread Topping — Recipe

Ingredients

For the Filling

• 6 tablespoons unsalted butter (for browning and for topping)
• 1 pound ground beef
• 1 medium onion, diced
• 3 garlic cloves, chopped finely
• 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 (optional)
• 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 (or homemade substitute)

Optional Toppings

• Sour cream
• Chopped cilantro

Instructions

1. Preheat the oven to 400°F (200°C).
2. Make the brown butter: In the 12-inch cast iron skillet over medium heat, melt the butter, swirling the pan occasionally. The butter will foam, then turn a deep golden brown and smell nutty. Remove from heat and transfer to a heatproof bowl to cool slightly.
3. Return the skillet to high heat. Add the ground beef and brown, breaking it up with a wooden spoon, about 6–8 minutes.
4. Add the onions, garlic and green peppers; cook for about 4 minutes until softened. Stir in the cumin, chili powder, oregano, seasoned salt, ground clove and black pepper.
5. Turn heat to medium and stir in crushed tomatoes and salsa. Simmer 5 minutes, then add beans, corn and chicken stock. Reduce to medium-low and simmer, stirring occasionally. Stir in cilantro if using and adjust seasoning. Remove from heat.
6. For the cornbread topping: In a large bowl combine cornmeal, flour, sugar, baking powder and baking soda. In a separate bowl whisk eggs, sour cream and buttermilk until smooth, then whisk in the reserved brown butter.
7. Fold wet ingredients into the dry mixture until just combined. Using a spoon, dollop batter over the beef filling and gently spread into an even layer.
8. Bake in the preheated oven for about 20 minutes or until the cornbread is pale golden and a skewer inserted into the topping comes out clean.
9. Remove from oven and let rest 10 minutes before serving. Top with sour cream and chopped cilantro if desired. Enjoy warm.