Free Shipping on 3 TasteBooks or more

Anne Bancroft's Tamale Pie

TammyTammy Lobb

I use this for meatless dinners.

servings:Makes 6 servings
prep time:
20 min
total time:
45 min


  • 2 tablespoons butter
  • 1/2 cup chopped onions
  • 1/3 cup chopped green pepper
  • 1 can (19 oz.) kidney beans, rinsed and drained
  • 1 can (8 oz.) tomato sauce
  • 2 teaspoons chili powder
  • 1/2 teaspoon oregano
  • 1/2 teaspoon cumin
  • 1 cup cornmeal
  • 2 teaspoons sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 egg, beaten
  • 1/3 cup milk
  • 2 tablespoons melted butter
  • 1 package (10 oz.) frozen corn, thawed
  • 1/2 cup grated cheddar cheese


Preheat oven to 350 degrees. Grease a 9-inch pie plate.

In medium skillet melt butter over medium heat. Add onions and green pepper. Sauté until tender, 10 minutes. Remove from heat and stir in beans, tomato sauce, chili powder, oregano, and cumin. Set aside.

Pie Crust:

In medium bowl combine cornmeal, sugar, salt and pepper. Stir in egg, milk and butter. Stir in corn. Press mixture into prepared pie plate.

  • 1

    Spoon bean mixture into piecrust. Bake 20 minutes. Remove from oven and sprinkle with cheese.

  • 2

    Bake 5 minutes more or until cheese is melted.

  • 3

    Let stand 5 minutes.


Serve with leafy green salad or green vegetable.



You must be logged in as a member
to rate recipes. Log In or Join.


add your review

You must be logged in as a member to review recipes. Log In or Join.

more food from around the web

Welcome to TasteBook
All your favorite recipes
& cookbooks in one place.
Join Now!

Connect with TasteBook

Newsletter Sign-Up

Receive our weekly featured recipe and the best of the TasteBook blog right to your inbox.