Crockpot Tamale Pie Recipe (Bookmarked Recipes)
Last year I hit the 5 year mark at my company. As a thank you, you get to choose a gift. The choices for 5 years aren’t that exciting to most people. But I was excited to see a crockpot on the list (Hubby chose a carry-on suitcase for his). When Hubby and I moved in together, his mother gave us her 20+ year old crockpot. She said she never used it. We have gone through phases over the past 5 years of living together. Some years we used it a lot, others not so much. But with our upcoming kitchen demolition and renovation, we knew the crockpot would start getting more use.
Hubby already broke in the new crockpot for another batch of Ropa Veija the day after I brought it home. But this is the first NEW recipe we’ve made in it.
Crockpot Tamale Pie – from A Year of Crockpotting – serves 6
Cornbread topping
3/4 cup cornmeal
1 1/4 cup flour – I used 1/2 cup brown rice flour and 3/4 cup whole wheat flour
1 cup milk – I used soy milk
1/4 cup sugar – I used Splenda baking mix
1 egg – I used 1/4 cup Southwestern Style Egg Beaters
1 tsp baking powder
Filling
1 can drained and rinsed black beans
1 can fire roasted tomatoes
1 can drained corn
1 Tbsp chilli powder
1 tsp cumin
1/2 tsp paprika
1/4 cup diced onion – I used about 1/3 cup
1/2 cup shredded cheddar cheese – I used Veggie Shreds Cheddar Flavored Cheese
Spray your crockpot with cooking spray. Dump in the filling ingredients–cheese, too!– and stir well to distribute the spices. You will not be able to stir this again, so please check to see that the spices aren’t in a clump anywhere.
In a separate bowl, mix together the cornbread topping. When finished, pour evenly over the filling, spreading with a spatula if needed.
Cover and cook on low for 4-7 hours or on high for 2-4. I cooked on high and it took about 2.5 hours.
I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
Seriously how cute are these? They looks awesome!
This is a good idea! I make the same kind of idea but with hershey’s kisses. If you are able to get the square pretzels (snyders makes them… their shape is called butter snaps or something like that) you top them with a hershey kiss. Then you pop them in the oven on 200 degrees for a few minutes. You will know they are done when the chocolate looks shiny. After that, you can either press down the kiss a bit to join it with the pretzel, or top the pretzel with another pretzel to make a pretzel and chocolate sandwich. They are yummy and super easy! 🙂
This is, quite possibly, the worst recipe I’ve ever made. The only redeeming quality about this is the taste.
So, the first issue is that there was WAY too much liquid in the cake batter. This is where everything went to hell. I decided to make these in cupcake form since I didn’t have round cake pans. The cake crumbled as I attempted to remove the cupcake wrappers.
Next, the marshmallow filling. This was literally the worst trying to put sticky filling into a crumbly cake.
For my surviving cakes that didn’t crumble to death, I attempted to cover in ganache. The ganache was too dang thick for this delicate cake.
So, as I sit here on Christmas eve writing this review, I have toppling, crumbly ding songs sitting in my freezer as I make my last attempt to save these monstrosities.
Afterwards, I will promptly burn your recipe and enjoy it.
I am sure you are a very wonderful person and meant no I’ll will, but this recipe must be destroyed.