Tamale pie is one of those retro dishes that anyone growing up in the ’60s and ’70s is sure to remember.
Although its name would lead you to believe it’s more of a Latin American dish, it’s hard to know where its origins lie. Like many tamales, it does have a corn-based element and a saucy, chile-spiked meat element, but that’s really where the resemblance stops.
However it began — recipes have been published as early as 1931 in “The Joy of Cooking” — it has become a thoroughly Americanized favorite. At least in my house, it gets everyone running to the dinner table to claim their fair share of the crispy cornbread crust that sits on top of the chililike meat and bean filling.
Like most of my childhood favorites, my mother’s version of this dish was geared more toward her young children’s tastes than her adult palate, with a “too sweet” filling made with a copious amount of ketchup mixed with a bottle of chili powder waved over the top, and a cornbread crust that started (and ended) with a little blue and white box of cornbread mix.