By Grocery List Plus Editorial Staff | Published on June 3, 2026
Serves 9
362 cal · 55 min
Carnitas Tamale Pie
Recipe GLPR40549bf81911ed
A delicious one-pan Mexican comfort food featuring a soft, cornmeal-based tamale-style crust topped with shredded carnitas, enchilada sauce, and melted cheese. The crust is intentionally slightly moist and tender—like a tamale—creating a hearty, satisfying dish that's perfect for feeding a crowd. Baked until the cheese is bubbly and golden.
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Ingredients
1 cup yellow cornmeal
1 tablespoon baking powder
¼ teaspoon salt
3 tablespoons granulated sugar
2 tablespoons vegetable oil
1 egg
1 can (14.75 oz) cream corn
1 can (4 oz) diced green chiles
1 cup enchilada sauce
2-3 cups shredded carnitas (squeezed or drained to remove excess moisture)
1 cup shredded white cheese (Jack, white cheddar, or pepperjack)
Fresh cilantro for garnish (optional)
Directions
Preheat your oven to 400°F (200°C). Lightly oil a 9-inch square baking pan or larger, depending on your desired thickness.
In a large bowl, combine the cornmeal, baking powder, salt, and granulated sugar. Whisk together until evenly mixed.
Add the vegetable oil to the dry mixture and stir until the mixture resembles soft, coarse crumbs.
In a separate small bowl, beat the egg, then add it to the cornmeal mixture. Stir well to combine.
Gently fold in the cream corn and diced green chiles until just combined. The batter will be thick but moist.
Pour the batter into the prepared pan and spread evenly. Bake for 25 minutes until the top is set but still has a slightly tender, tamale-like texture (not completely dry). Using a fork, poke holes all over the surface to allow the sauce to penetrate.
Reduce the oven temperature to 350°F (175°C). Pour the enchilada sauce evenly over the crust.
Squeeze or drain excess moisture from the carnitas, then scatter them in an even layer over the sauce.
Sprinkle the shredded cheese evenly over the carnitas. Cover the pan with aluminum foil and return to the oven.
Bake for 20 minutes until everything is heated through. Then remove the foil and bake for an additional 5-10 minutes until the cheese is melted and bubbly.
Remove from the oven and let cool for 5 minutes. Top with fresh cilantro if desired, then cut into slices or scoop into bowls. Serve warm.
Comments
This is honest on time—the stated 55 minutes is real if you buy prepared carnitas (most Harris Teeter and Kroger locations carry these rotisserie-style in the hot case, often under $8), and the cornmeal crust and green-chile filling layer in without hidden steps. Ingredient availability is strong in Charlotte: cornmeal, canned cream corn, canned enchilada sauce, and canned green chiles are standard at any chain, and fresh cilantro appears year-round at Harris Teeter, Food Lion, and Publix. The caveat is that cost per serving lands around $2.50–$3.00 because carnitas are the protein anchor and they are not cheap; if you make your own pork shoulder, time explodes into a second day. The dish reheats well and feeds a household of nine generously, making it practical for a family meal or event, though the texture does soften slightly on second heating. White cheese is a deliberate choice here—Oaxaca or mozzarella work fine at any major grocery—and the flavors lean Southern-Mexican comfort rather than fussy technique.
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