Summer-Corn Tamale Pie Recipe

Name: Summer-Corn Tamale Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large sweet Vadalia onion; 1/2 cup olive oil; 2 large cloves minced garlic; 2 cups yellow organic cornmeal; 1 28 oz. can San Marzano diced tomatoes; 1 15 oz. can rinsed organic black beans; 2 eggs; 1 cup whole milk; 2 cups corn kernels sliced from 4 ears freshly-picked corn from organic farm; 1 can Santa Barbara Olive Co. California large pitted ripe olives, 6 oz.; 1 teaspoon salt; 2 tablespoons Penzey's Southwest Seasoning or chili powder of your choice; toppings for individual servings, see instructions

Servings: persons

1 large sweet Vadalia onion
1/2 cup olive oil
2 large cloves minced garlic
2 cups yellow organic cornmeal
1 28 oz. can San Marzano diced tomatoes
1 15 oz. can rinsed organic black beans
2 eggs
1 cup whole milk
2 cups corn kernels sliced from 4 ears freshly-picked corn from organic farm
1 can Santa Barbara Olive Co. California large pitted ripe olives, 6 oz.
1 teaspoon salt
2 tablespoons Penzey's Southwest Seasoning or chili powder of your choice
toppings for individual servings, see instructions

1
Saute onion in olive oil for 3 minutes.
2
Add garlic, continue cooking for 1-2 minutes.
3
Add cornmeal, stir often and cook for 3-5 minutes.
4
Add canned tomatoes and black beans. Cook another 5-10 minutes, stir often.
5
In a separate bowl, mix together all the remaining ingredients.
6
Combine all the above place in a large baking dish. I use the same pan I use when making lasagna, but you can also use a dutch oven which takes a little longer to bake and has less of the delightful brown crust. Bake 45 minutes to 1 hour at 350 degrees depending on choice of pan.
7
Place a generous serving in individual serving bowls, top with grated cheddar, homemade salsa, fresh cilantro and fresh-cut tomatoes, cubed avocado sprinkled with lemon and sea salt, a generous spoonful of sour cream . . . this is up to the cook's creative vision but don't skip the avocado!

702

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 large sweet Vadalia onion, 1/2 cup olive oil, 2 large cloves minced garlic, 2 cups yellow organic cornmeal, and more.

Yes, Summer-Corn Tamale Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Summer-Corn Tamale Pie

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions