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G-licious Dishes: Cornbread Tamale Pie

It’s MONDAY NIGHT, time for HEADLINES!! Oh wait, that’s Jay Leno’s line.

It’s time for a G-licious RECIPE!!! This one is brought to you by the letter F. Oh wait, that’s not my line either.
Ok, for real…. a woman I used to work with not too long ago swapped a few recipes with me. This one came with her assurance that it was “really good, just needs more salt.” So Fay….thank you for this yummy dish. I have modified the Taste of Home version slightly….
(And the pics have my old logo on it… forgive me. I uploaded these last week when I was not as cool as I am today! 😉 )
Darbi G Photography-wedding children baby family photographer Kansas City-G-licious recipes-101Darbi G Photography-wedding children baby family photographer Kansas City-G-licious recipes-103
(if I turn something orange, this means I omitted it…but thought I’d leave it in there for those who like that kind of thing… 😉 )

Cornbread Tamale Pie

Yield: 6-8 servings


  • 1 pound or so lean ground beef (or turkey would work, too!)
  • 1 large onion, chopped
  • 1 small green pepper, chopped
  • 2 garlic cloves, minced (this is actually doubled from the original recipe cuz I’m scared of vampires…)
  • 1 can (28 ounces) diced tomatoes, undrained
  • 1-1/2 cups frozen corn
  • 1 can (2-1/4 ounces) sliced ripe olives, drained
  • 1.5 tbsps. chili powder
  • 1/2 tbsp salt (this is increased already thanks to Fay’s suggestion)
  • 1/4 teaspoon pepper
  • 1/2 cup cornmeal
  • 1 cup water
  • 1-1/2 cups fat-free milk, divided
  • 1/2 cup cornmeal
  • 1/2 teaspoon salt
  • 1/2 cup shredded reduced-fat cheddar cheese
  • 2 tablespoons butter
  • 1/2 cup egg substitute (I used regular eggs because I walk on the wild side…)

  • In a deep skillet 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.
We added sour cream to the top of ours… 🙂 I love sour cream. Can you believe I didn’t like it till just 3 years ago? Now I put it on everything! Even my cereal. Just kidding….

And again…if you have a recipe of your own that you’d like me to try, do share, and if it sounds appetizing to my hubby, it might be featured on my blog!!! For all five of you to read! haha jk

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  • Fay - This is so good, I going to serve it to company tomorrow night.ReplyCancel

  • Photography by Lara - This sounds SO good! I want some! 🙂ReplyCancel

  • Anonymous - I just am making this. Super easy! I will be sure to let you know how it goes. I added zuchinni, red pepper, a little spicy sausage, and ummm it smells so good!ReplyCancel

  • Darbi G. Photography - Awesome! Who are you, anon??? 🙂 GOOD LUCK! ENJOY! 🙂ReplyCancel

  • Jeanna Hehl Basnett - oh, 'anon' was me. Jeanna. This was delicious! I think it may even be better leftover, like chili.