Tamale Cornbread Sticks

25 minutes Prep Time
45 minutes 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

  • TAMALE MEAT
  • 1 tablespoon vegetable oil
  • 1 pound lean ground beef
  • 2 onions, chopped

  • 1 can Red Gold Canned Diced Tomatoes 14.5 oz

  • 1 teaspoon salt
  • 1 tablespoon chili powder, plus 1 teaspoon
  • 1 teaspoon cumin
  • 1 teaspoon cinnamon
  • 1/4 teaspoon cayenne pepper
  • CORNBREAD
  • 4 cups cornmeal mix, self-rising, (Nan used a buttermilk and white corn version)
  • 2 cups whole milk, or buttermilk
  • 4 eggs
  • 1/2 cup vegetable oil, plus 2 tablespoons
  • 2 tablespoons half & half

Instructions

Step one

Heat oil in a large skillet over medium high heat.

Step two

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.

Step three

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.

Step four

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.

Step five

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.

Step six

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.

Step seven

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 Note:

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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