clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon heart heart icon heart solid heart solid icon

Hot Tamale Pie

  • Author: Stephanie Bosch


  • 1 pack impossible meat or other plant-based ground
  • 1/2 sweet onion, diced
  • 1 red bell pepper, diced
  • 2 cloves garlic (1 tsp), minced
  • 1 (15 oz) can diced fire-roasted tomatoes
  • 1 Tbsp chili powder
  • 1 Tbsp corn starch
  • 2 tsp ground cumin
  • 1 teaspoon garlic powder
  • 1 tsp salt
  • 1 (10 oz) bag frozen corn (1/2 cup set aside)
  • 1 (4 oz) can diced green chilies 
  • 2 cups masa flour
  • 2 tsp baking powder
  • 2 cups vegetable stock 
  • 2 Tbsp Just Egg or other vegan egg sub (2 egg equivalent)
  • 1 cup shredded vegan cheese (I used Daiya Farmhouse Jalapeno Havarti)


  1. Preheat oven to 400°F 
  2. Warm a large cast-iron skillet over medium heat.   Add onion and bell pepper.  Sauté until veggies begin to soften, about 5-6 minutes.  Add garlic and cook until garlic becomes fragrant for about 30 seconds.  Add plant-based meat, sprinkle with cornstarch, and add spices.   Brown meat, and taste for seasoning.  Add tomatoes, green chilies, cheese, and remaining corn.   Mix well.  
  3. Add masa flour, just-egg, and baking powder in a medium-size bowl.  Mix well.  Slowly, add 2 cups vegetable stock (May need a little more stock depending on the coarseness of the masa), stir until smooth.  Add 1/2 cup frozen corn kernels.  Stir well.  
  4. If you are using a cast-iron skillet, top the meat mixture with the masa.  Bake for 25-30 minutes, or until cornbread is lightly golden.  
  5. If you are not using a cast iron, place the mixture in a 9X12” oven-proof baking dish.  Top with masa and bake for 25-30 minutes, or until cornbread is lightly golden.  
  6. Garnish with sour cream, cilantro, and green onions.