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Cornbread Tamale Pie with Beans and Butternut Squash

Classic Mexican Tamales take on a twist in this vegetarian Cornbread Tamale Pie featuring butternut squash, black beans, and a cornbread crust. Yield: 1 (10 inch) pie pan or (8x8) baking dish

Prep Time
10 mins
Cook Time
10 mins
Total Time
35 mins
Servings: 4 - 5 people
Course: Dinner
Cuisine: Mexican

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

    Cup of Yum
  1. Preheat oven to 400F.
  2. Heat oil in a large, non-stick frying pan. Add onions, peppers, and garlic. Saute 5-7 minutes, until soft.
  3. Mix in pinto beans, black beans, squash, and corn.
  4. Add spices and mix well. Simmer as needed to reduce liquid to a minimal amount.
  5. Remove from heat.
  6. Pour mixture into a greased 10” pie pan or 8x8 baking dish.
Prepare the Cornbread
    Cup of Yum
  1. In a small bowl, whisk together egg, milk, and oil.
  2. In a large bowl, mix together remaining ingredients.
  3. Add wet ingredients to dry. Mix until just moistened.
  4. Spread batter evenly over bean and squash mixture in the baking dish with a rubber spatula.
  5. Bake at 400F 10-15 min until the cornbread is puffy, firm to the touch, and beginning to crack.
  6. To serve, top with cheddar cheese, salsa, or sour cream as desired.