A recipe for corn bread tamale pie is available in the 75th anniversary edition of Joy of Cooking, according to an article in The New York Times Magazine. Joy of Cooking is a cookbook that was originally published in 1931 by housewife Irma S. Rombauer.
To create the recipe for corn bread tamale pie from the 75th anniversary edition of Joy of Cooking, the cook first sautés ground beef and chopped onion in a skillet, then adds canned beans, corn, tomato sauce, broth and seasonings. She places this meat mixture in a casserole dish and proceeds to the next step. In one bowl, she combines egg, milk and oil. She then pours this liquid concoction into another bowl that contains a mixture of cornmeal, flour, sugar, baking powder and salt. She whisks all the ingredients together to create the corn bread topping, which she pours over the meat mixture in the casserole dish. The cook then places the dish into the oven at 425 degrees Fahrenheit and bakes it for 20 to 25 minutes.
The corn bread tamale pie is comfort food that does not require a great deal of effort, reports the article in The New York Times Magazine, which also explores other recipes in the 75th anniversary edition of Joy of Cooking, including one for a mystery cake that utilizes condensed tomato soup as an ingredient.