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Easy Gluten-Free Tamale Pie

Gluten-Free Tamale Pie

A super easy casserole topped with a lightly sweet cornbread crust.

  • Total Time: 50 mins
  • Yield: 6 1x


Units Scale
  • 2 (15 ounce) cans beans, drained and rinsed, any variety
  • 1 1/2 cups salsa, your favorite variety
  • 1 cup fresh or frozen corn
  • One (12 ounce) package Pamela’s Cornbread and Muffin Mix
  • 1 Tablespoon coconut sugar or sucanat
  • 1 cup water
  • 1/2 cup oil
  • 2 large eggs, lightly beaten
  • Garnishes – cilantro, cashew cream, etc.


  1. Preheat oven to 400°F. Have an 8.5- by 11-inch casserole dish ready.
  2. Combine beans, salsa, and corn and spread evenly in the bottom of the casserole dish.
  3. In a large mixing bowl, stir together Pamela’s Cornbread and Muffin Mix with sugar, water, oil, and eggs until combined. Some lumps may remain.
  4. Pour the batter evenly over the filling making sure to get it all the way to the edges. Place in oven and bake for 30-35 minutes. The cornbread crust will be golden and cooked through, and the filling bubbling around the edges. Test for doneness by inserting a toothpick just into the cornbread. If it comes out clean, the tamale pie is done.
  5. Let cool slightly before serving. Garnish with your favorite toppings.


-The casserole may bake more quickly depending on the type of pan used. I used stoneware which took a little more time to heat up. Metal may cook a lot quicker; glass will be closer to the 30-35 minute mark.

  • Author: Lindsey Johnson
  • Prep Time: 15 mins
  • Cook Time: 35 mins
  • Category: Main