Print Recipe

Barbecue Tamale Pie


Using packaged containers of prepared shredded barbecue speeds up this delicious casserole which is a cross between a potpie and shepherd's pie.


  • 2 (20 ounce) containers shredded barbecued pork, chicken or beef
  • 1 cup all-purpose flour
  • 1 cup yellow cornmeal
  • 1 tablespoon granulated sugar
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 3/4 cup milk
  • 3 tablespoons butter, melted
  • 1 egg, beaten


  1. Heat oven to 400 degrees F. Butter an 8-inch square baking dish. Spread the barbecue in the prepared pan.
  2. Mix the flour, cornmeal, sugar, baking powder and salt in a large bowl.
  3. Whisk the milk, butter and egg in a small bowl. Add to flour mixture and stir just until combined.
  4. Drop cornmeal mixture over meat by spoonsful. Spread to cover completely.
  5. Bake for 10 minutes.
  6. Reduce oven temperature to 350 degrees F.
  7. Bake until topping is cooked through, about 30 minutes.
  8. Serve hot.

Makes 6 servings.

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