Classic Mexican Tamales take on a twist in this vegetarian Cornbread Tamale Pie featuring butternut squash, black beans, and a cornbread crust.
Mexican Tamales.. The Easy Way
Tamales are a traditional Mexican and South American dish made up of a filling that is wrapped in a dough made of masa harina (Mexican cornmeal). These little bundles are wrapped in banana leaves or corn husks and then cooked by steaming.
They definitely are a labor of love to make, and are a great way to get the whole family involved.
But, if you’re looking for the flavor of tamales, without all the work. Tamale pie is a great Tex-Mex alternative.
Our Cornbread Tamale Pie with Butternut Squash
Today we’re taking classic tamale pie of the early 1990s for a fall spin.
We’re going even easier by replacing the masa harina that you would traditionally find in the tamales, with cornmeal, giving this pie a thin cornbread crust that evokes the flavors of the masa harina in traditional tamales.
While classically seasoned with chili powder, paprika, and cumin, the filling ingredients in this tamale pie take a fall-inspired vegetarian spin with black beans and butternut squash.
Top it off with some salsa, cheese, or sour cream if you like.
Alone or with extra toppings, this cornbread tamale pie is a flavorful dish that hints at its traditional origins while bringing a quite unique twist of flavors.
Cornbread Tamale Pie with Beans and Butternut Squash
Ingredients
For The Filling
- 1 tsp oil
- 1 onion, diced
- 1 green pepper, diced
- ¼ red pepper, diced
- 1 garlic clove, minced
- 1 c cooked pinto beans (if using canned, drained)
- 1 c cooked black beans (if using canned, drained)
- 1 ½ c butternut squash, cut into 1/2” chunks
- 1 c corn (fresh or frozen)
- 1 Tbsp chili powder
- 1 tsp cumin
- 1 tsp paprika
- ½ tsp salt
- ½ tsp ground black pepper
For The Cornbread Crust
- 1 egg
- ¾ c milk
- 2 Tbsp oil
- ¾ c cornmeal
- ½ c unbleached all-purpose flour
- 1 Tbsp sugar
- 1 ¼ tsp baking soda
- ½ tsp paprika
- ¼ tsp onion powder
- ¼ tsp salt
Optional Toppings
- Cheddar cheese
- Salsa
- Sour cream
Instructions
- Preheat oven to 400F.
- Heat oil in a large, non-stick frying pan. Add onions, peppers, and garlic. Saute 5-7 minutes, until soft.
- Mix in pinto beans, black beans, squash, and corn.
- Add spices and mix well. Simmer as needed to reduce liquid to a minimal amount.
- Remove from heat.
- Pour mixture into a greased 10” pie pan or 8x8 baking dish.
Prepare the Cornbread
- In a small bowl, whisk together egg, milk, and oil.
- In a large bowl, mix together remaining ingredients.
- Add wet ingredients to dry. Mix until just moistened.
- Spread batter evenly over bean and squash mixture in the baking dish with a rubber spatula.
- Bake at 400F 10-15 min until the cornbread is puffy, firm to the touch, and beginning to crack.
- To serve, top with cheddar cheese, salsa, or sour cream as desired.
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Sarah founded Curious in 2010 as a way to save her recipe creations and share culinary experiences. Her love for cultural cuisines was instilled early by her French Canadian Grandmother. Her experience in the kitchen and in recipe development comes from over 10 years working in professional kitchens. She has traveled extensively and enjoys bringing the flavors of her travels back to create easy-to-make recipes.
Stacy
Saturday 4th of May 2013
I love this, Sarah! Deconstructed tamales! My mom used to make something similar with ground beef when I was a child but I am delighted to see your vegetarian take on it.