Tamale Pie. Juicy ground beef on top of a cornbread crust, all drenched in a bold enchilada sauce. This casserole recipe is an easy spin on tamales making it perfect for a weeknight dinner.
Preheat oven to 400 degrees. Grease a baking dish (square dish or round pie pan)
Mix together the dry ingredients in a large bowl. These include cornmeal, all purpose flour, baking powder, and salt. Stir these with a fork to combine.
Add the egg, sour cream and corn to the dry ingredients and mix.
Pour the cornbread mixture into the prepared baking dish.
Bake the corn bread for about 15 minutes, it won't be done completely, but it will bake more once we layer everything on.
While the cornbread bakes, prepare the ground beef. Cook over medium heat in a skillet, once the meat is cooked through, no longer pink, drain the grease, add the seasonings and stir to combine.
Poke the cornbread with a fork all over and drizzle with enchilada sauce.
Add the ground beef on top of the cornbread, then top with the shredded cheese.
Bake again for another 30 minutes until the top is melted and bubbling. The sauce will be bubbling along the edges of the baking dish. Remove from the oven and allow to cool for a few minutes before serving.
If you are looking for a shortcut, you can replace the homemade cornbread dry ingredients with one box of Cornbread mix. Add the same wet ingredients to the mix and follow the rest of the recipe.