The Unconventional Charm of Upside Down Tamale Pie

Growing up, tamale pie was a comforting, familiar scent that wafted from my grandmother’s kitchen. More often than not, it was a hearty, chili-laden concoction crowned with a golden, fluffy cornbread crust. So, when I first encountered the concept of an “upside down” tamale pie, where the cornbread forms the base and the savory filling sits atop, I was intrigued, a little skeptical even. But after a few forkfuls, I understood its genius – it’s a delightful textural and visual twist that elevates a beloved classic. This reimagined version offers a moist, tender cornbread foundation that soaks up some of the delicious meaty juices, creating a symphony of flavors and textures that’s both rustic and refined.

Recipe Overview

• Prep Time: 25 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 10 minutes
• Servings: 8
• Yield: 1 pie (approximately 8 cups)
• Dietary Type: Adaptable (Standard recipe contains dairy and egg)

Ingredients

For the Cornbread Base:

• 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, drained

For the Savory Filling:

• 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
• Large mixing bowl
• Medium skillet
• Wooden spoon or spatula
• Aluminum foil
• Cooling rack

Instructions

1. Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). This initial high heat is crucial for getting a good bake on the cornbread base.

2. Prepare the cornbread batter. In a large mixing bowl, combine the Jiffy corn muffin mix, egg, sour cream, frozen sweet whole kernel corn, and drained diced green chilies. Mix until just combined; be careful not to overmix.

3. Grease your 12-inch cast iron skillet (or other oven-safe skillet). Pour the cornbread batter evenly into the prepared skillet.

4. Bake the cornbread base. Place the skillet in the preheated oven and bake for 20 minutes, or until the top of the cornbread is lightly browned. You want it set but not fully cooked through, as it will continue to bake with the filling.

5. Cook the savory filling while the cornbread bakes. While the cornbread is in its initial bake, heat a medium skillet over medium-high heat. Add the chopped onion and ground beef. Cook, breaking up the meat with a spoon, until the beef is thoroughly browned.

6. Drain off excess fat from the browned ground beef.

7. Season the meat mixture. Add the cumin, chili powder, garlic powder, kosher salt, red pepper flakes, and water to the skillet with the ground beef and onions. Stir well to combine.

8. Simmer the filling. Bring the mixture to a simmer and continue to cook, stirring occasionally, until the water has mostly evaporated. This allows the flavors to meld and concentrate.

9. Incorporate the cheese sauce. Stir in the white cheese sauce into the meat mixture. Mix until it’s well combined and forms a cohesive, savory filling.

10. Remove the cornbread from the oven. Carefully take the skillet with the partially baked cornbread out of the oven. Let it cool for a few minutes to make it easier to handle.

11. Assemble the upside down tamale pie. Carefully and evenly spread the savory ground beef mixture over the top of the partially baked cornbread. Ensure the meat covers the cornbread surface as much as possible.

12. Top with cheddar cheese. Sprinkle the shredded cheddar cheese evenly over the ground beef filling.

13. Cover and continue baking. Cover the skillet tightly with aluminum foil. Return the skillet to the 400-degree Fahrenheit (200 degrees Celsius) oven and bake for 20 minutes. This steaming period ensures the cornbread finishes cooking through and the filling is heated.

14. Uncover and finish baking. After 20 minutes, remove the aluminum foil. Continue to bake for an additional five minutes, uncovered, to allow the cheddar cheese on top to melt and become bubbly and slightly golden.

15. Rest before serving. Once removed from the oven, let the Upside Down Tamale Pie rest for at least 5-10 minutes before slicing and serving. This allows the layers to set slightly, making it easier to cut.

Expert Tips & Tricks

• Don’t skip the resting period: While tempting to dive in immediately, allowing the pie to rest is crucial. It helps the cornbread to firm up slightly and the savory filling to settle, preventing a messy presentation when you slice into it.
• Skillet choice matters: A well-seasoned cast iron skillet is ideal for its even heat distribution and the beautiful, slightly crisp edges it imparts to the cornbread. If you don’t have one, any oven-safe skillet with at least a 12-inch diameter will work.
• Adjusting the spice: The recipe includes red pepper flakes for a subtle kick. If you prefer more heat, increase the amount of red pepper flakes or add a pinch of cayenne pepper to the meat filling. For a milder version, omit them entirely.
• Drain the chilies well: Ensure your diced green chilies are well-drained to prevent excess moisture from making the cornbread soggy.

Serving & Storage Suggestions

Serve this Upside Down Tamale Pie hot, straight from the skillet. It’s a complete meal on its own, but it pairs wonderfully with a side of crisp shredded lettuce, a dollop of sour cream, some salsa, or a side of guacamole.

Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat individual portions gently in the microwave or a toaster oven until heated through. For best results, you can reheat the entire pie uncovered in a 350-degree Fahrenheit (175 degrees Celsius) oven until warmed through.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	446.2 kcal
Calories from Fat		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	36%
Protein	20.4 g	40%

Note: Nutritional values are estimates and can vary based on specific ingredients used.

Variations & Substitutions

• Vegetarian Delight: For a vegetarian version, substitute the ground beef with crumbled plant-based ground meat, or a hearty mix of black beans and corn. Adjust seasonings as needed.
• Spicy Twist: Incorporate diced jalapeños into the meat filling for an extra layer of heat.
• Cheese Variations: Feel free to experiment with different cheeses. A blend of Monterey Jack and cheddar would be delicious, or even some crumbled cotija cheese for a more authentic Mexican flair.
• Cornbread Mix Alternatives: If you can’t find Jiffy corn muffin mix, you can use your favorite homemade cornbread batter recipe, adjusting the ingredients to fit a 12-inch skillet. Ensure it bakes up similarly.

FAQs

Q: Why is it called “Upside Down” Tamale Pie?
A: This recipe is called “upside down” because the typical tamale pie construction is inverted, with the cornbread crust forming the base and the savory meat filling layered on top, rather than the usual meat-at-the-bottom, cornbread-on-top arrangement.

Q: Can I make this ahead of time?
A: You can prepare the savory meat filling a day in advance and store it in the refrigerator. Reheat it gently before assembling the pie. The cornbread base is best baked fresh, but you could potentially par-bake it slightly ahead of time.

Q: What kind of cheese sauce works best?
A: A standard white cheese sauce, often labeled as a “queso” sauce or simply a mild cheese sauce, works wonderfully. You can use a good quality store-bought version or make your own simple béchamel with cheese.

Q: How do I prevent the cornbread from getting soggy?
A: Ensuring your cornbread is partially baked before adding the filling and draining the diced green chilies well are key steps to preventing sogginess. The baking time with the foil also helps steam the filling without making the base too wet.

Q: Can I freeze this tamale pie?
A: Yes, you can freeze the assembled and baked tamale pie. Allow it to cool completely, then wrap it tightly in plastic wrap and then aluminum foil. Freeze for up to 2-3 months. Thaw overnight in the refrigerator before reheating.

Final Thoughts

This Upside Down Tamale Pie is a testament to the beauty of culinary evolution – taking a beloved classic and giving it a fresh, exciting perspective. It’s a dish that promises comfort, robust flavors, and a delightful surprise with every bite. Whether you’re a seasoned cook or just starting, this recipe is sure to become a family favorite. I encourage you to gather your ingredients, embrace the unconventional, and experience the unique charm of this delicious inversion. It’s a dish perfect for a cozy weeknight dinner or a casual gathering, and I can’t wait to hear about your own culinary adventures with it!