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Tamale cornbread sticks
Tamale Cornbread Sticks
25m
Prep Time
45m
Cook Time
32
Servings

If cornbread and tamales were to marry, they would have little Tamale Cornbread Sticks! These delectable sticks would be perfect to serve at a tailgate. Another great recipe from our friend Nan Kelley. She says this is the cornbread she grew up on. If you like a sweeter cornbread you can simply add 3 to 4 tablespoons of sugar to the mix.

Ingredients
COPY INGREDIENTS

Tamale Meat

1 tablespoon vegetable oil1 pound lean ground beef2 onions, chopped1 teaspoon salt1 tablespoon chili powder, plus 1 teaspoon1 teaspoon cumin1 teaspoon cinnamon1/4 teaspoon cayenne pepper

Cornbread

4 cups cornmeal mix, self-rising, (Nan used a buttermilk and white corn version)2 cups whole milk, or buttermilk4 eggs1/2 cup vegetable oil, plus 2 tablespoons2 tablespoons half & half
Instructions
  • Heat oil in a large skillet over medium high heat.
  • For the tamale meat: Reduce heat to medium low and add ground beef and chopped onions. Crumble beef and stir beef and onions until beef is browned.
  • Pour in tomatoes and add all spices. Stir well and simmer on low for 30 minutes. Add the meat mixture to the bowl of a food processor and pulse until mixture is even (about 8 to 10 seconds) to resemble a tamale texture. Set aside.
  • Preheat oven to 425° F. Spray a cast iron cornbread stick pan generously with nonstick spray and in the final couple of minutes of oven reaching temperature, place pan in the oven to preheat as well.
  • For the cornbread: In a large mixing bowl, combine cornmeal mix, milk, eggs, oil, and half & half and mix well. Option: use a box of cornbread mix, prepared, for a sweeter lighter cornbread texture.
  • Remove pan from oven and place about 2½ teaspoons of cornmeal batter in each stick shape, using the spoon to evenly distribute. Place about 3 teaspoons of the tamale meat on top of the batter in each stick and evenly distribute with a spoon or with your fingers. Pour batter on top of the meat in each stick to cover without overfilling and bake for 12 to 15 minutes or until golden brown.
  • Cool in the pan for a couple of minutes and remove each stick, using a knife to break away any bread outlines that may have baked together. Repeat process until all meat and batter are used.
  • Nan’s Notes: This is the type of Southern cornbread I grew up on. It’s not sweet cornbread that you sometimes find in restaurants or in grocery stores in a premade mix. If you like your cornbread on the sweet side, simply add 3 to 4 tablespoons of sugar to the batter. Serve the cornbread sticks with sour cream and salsa. May freeze sticks for use later. They make great leftovers-Charlie liked them cold, right out of the fridge!
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