Tamale Pie: Chili & Cornbread


After following rabbit tracks in the snow, my daughter and I made a yummy chili cornbread pie / tamale pie. This is a perfect recipe for kiddo sous chefs to help with, because there are easy ingredients to add ... and a spatula to lick!

Chili and cornbread are ultimate comfort foods. And when you combine them on a snowy day, with help from your favorite kid, it’s perfection.

Notes from my 9-year-old: It is delectable! It’s good for a wintery day. And if you turn the lights down it makes it cozy and comfy. And it makes you want to eat nice warm chili. It was fun to stir and lick the cornbread… no, wait! The spatula! I didn’t lick the cornbread!” :)


Yield: 6-8

Tamale Pie [Vegetarian]

prep time: 5 minscook time: 40 minstotal time: 45 mins


  • Olive oil
  • 1 small yellow onion, diced
  • 1 garlic, minced
  • 1 tsp chili powder
  • 1 tsp smoked paprika
  • 1/2 tsp oregano
  • 1/2 tsp ground cumin
  • 1/2 tsp salt
  • 1 can kidney beans, drained
  • 1 can chili beans, drained
  • 1 can (14 oz)  diced tomatoes and green chiles, mild
  • 1 can (14 oz)  tomato sauce
  • 1 box cornbread mix
  • 1 egg
  • 1/3 cup milk
  • 1/3 cup coconut oil


  1. Preheat oven to 375 F.
  2. Heat an oven-safe skillet (like cast iron) on the stove over medium-high heat
  3. Add oil, onion and garlic. Saute for 5 minutes.
  4. Add beans, spices, tomato sauce and diced tomatoes.
  5. Bring to a simmer and reduce heat.
  6. While the chili is simmering, mix cornbread according to instructions on the package.
  7. Pour cornbread batter over the chili.
  8. Transfer skillet to the oven.
  9. Bake for 30 minutes.
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