Carnitas Tamale Pie with Cornbread Crust
Bring bold, comforting flavors to your table with this Carnitas Tamale Pie with Cornbread Crust a hearty, crowd-pleasing dish with a delicious twist! Juicy, slow-cooked carnitas are layered with savory spices and topped with a golden, fluffy cornbread crust that bakes to perfection.
Ingredients
For the Carnitas Filling:
- 3 cups cooked carnitas (shredded)
- 1 cup onion, diced
- 1 cup bell pepper, diced (any color)
- 2 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes (undrained)
- 1 can (4 oz) diced green chilies
- 1 teaspoon chili powder
- 1 teaspoon cumin
- ½ teaspoon smoked paprika
- Salt and pepper to taste
- ½ cup shredded cheddar or Monterey Jack cheese (optional for layering)
For the Cornbread Crust:
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- ¼ cup sugar (optional, adjust to taste)
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 cup milk
- ¼ cup vegetable oil or melted butter
- 1 large egg
Instructions
- Preheat Oven: Preheat to 375°F (190°C). Grease a 9x13-inch baking dish.
- Make Carnitas Filling: In a skillet over medium heat, sauté onion and bell pepper until softened (about 5 minutes). Add garlic and cook for 1 minute more. Stir in carnitas, diced tomatoes, green chilies, chili powder, cumin, paprika, salt, and pepper. Simmer for 5–7 minutes to blend flavors.
- Prepare Cornbread Batter: In a bowl, whisk together cornmeal, flour, sugar, baking powder, and salt. In a separate bowl, mix milk, oil, and egg. Combine wet and dry ingredients, stirring just until smooth (don’t overmix).
- Assemble Pie: Spread carnitas mixture evenly in the prepared baking dish. If using cheese, sprinkle it over the carnitas. Pour cornbread batter evenly over the top.
- Bake: Bake for 30–35 minutes, until cornbread is golden brown and a toothpick inserted into the crust comes out clean.
- Rest u0026 Serve: Let sit for 5–10 minutes before slicing to allow the filling to settle.