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Cornbread-Topped Beef Tamale Pie
Andre Lewis

Cornbread-Topped Beef Tamale Pie

A beef-and-bean filling cooks first, then cornbread batter steams across the top into a soft golden lid. It is not oven-crisp, but the corn flavor runs through the whole scoop. Keep the lid closed during the final hour or the batter stays gummy in the center.
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Prep Time 30 minutes
Cook Time 6 hours 30 minutes
Total Time 7 hours
Servings: 10
Ingredients Method

Ingredients
  

  • 2 lbs 90-percent lean ground beef
  • 1 cup diced yellow onion
  • 3 cloves garlic minced
  • 2 tbsp chili powder
  • 2 tsp ground cumin
  • 15 oz canned tomato sauce
  • 15 oz canned black beans drained and rinsed
  • 2 cups frozen corn
  • 1 1/2 tsp kosher salt divided
  • 1 cup fine yellow cornmeal
  • 1 cup all-purpose flour
  • 1 tbsp baking powder
  • 1 large egg
  • 1 cup buttermilk
  • 3 tbsp melted unsalted butter

Method
 

  1. Brown the beef and onion for 9 minutes until the beef reaches 160°F, drain, and stir in the garlic, chili powder and cumin.
  2. Transfer to a buttered 6-quart crockpot and add the tomato sauce, black beans, corn and 1 teaspoon salt; cook covered on low for 5 hours.
  3. Whisk the cornmeal, flour, baking powder and remaining salt, then stir in the egg, buttermilk and melted butter just until combined.
  4. Switch the crockpot to high, spread the batter over the hot filling, and cover without opening for 60 to 75 minutes.
  5. Check that the cornbread center reaches 200°F and a toothpick comes out without wet batter before scooping.