Reese Witherspoon’s Cornbread Chili Pie (Tamale Pie)

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Reese Witherspoon’s Cornbread Chili Pie (Tamale Pie)

This recipe comes from Reese Witherspoon's cookbook Whiskey in a Teacup and it is delicious, homey comfort food through and through. It’s the ideal easy weeknight meal – quick to make and it comes together in one pan, but best of all, it’s positively scrumptious.

Servings:

Calories: 592kcal

Author: 12 Tomatoes

Ingredients

2 tablespoons olive oil
1 medium onion chopped
2 cloves garlic minced
1 pound ground beef
1 pound ground pork
2 1.75 ounce each packets chili seasoning
1 14-ounce can diced tomatoes
2 tablespoons tomato paste
2 cups chicken broth
2 8.5 ounces each boxes Jiffy Corn Muffin Mix
2 eggs
⅔ cup milk
1 cup frozen corn
1 cup cheddar cheese grated
1 16 ounce can kidney beans drained
Kosher salt to taste
freshly ground black pepper to taste

Instructions

Preheat oven to 375°F.
In a 12-inch cast iron skillet, heat olive oil over medium-high heat until shimmering.
Add onion and cook 1 minute.
Add garlic and cook 1 minute more.
Add ground beef and pork, and cook until meat is no longer pink.
Drain off any excess fat.
Stir in chili seasoning, diced tomatoes, and tomato paste.
Reduce heat to medium and stir 1 minute, then pour in chicken broth.
Reduce heat to low and let simmer 5 minutes, stirring occasionally.

While meat simmers, make the cornbread mixture:

Stir together both Jiffy mixes, eggs, and milk until just combined.
Stir in 1/2 cup of the corn and the cheese and set aside.

Finish and serve:

Stir kidney beans and remaining corn into meat mixture.
Pour cornbread batter over meat mixture and bake until golden brown on top, 35-45 minutes.
Let rest 10 minutes before serving. Enjoy!

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