The recipe for Jiffy tamale pie tops a layer of cornbread made with Jiffy corn muffin mix with shredded chicken or pork, enchilada sauce and cheese. It serves six to nine people and requires about an hour of baking time.
To make the cornbread base layer, mix 1 package of Jiffy corn muffin mix, 1/3 cup milk, 1 egg, 1 1/2 tablespoons of taco seasoning from a package, 1/4 teaspoon of pepper, 1 14-ounce can of cream-style corn and 1 drained 4-ounce can of green chilies. Pour the well-mixed batter into a greased 11-by-17 inch pan, and bake for 30 to 35 minutes at 400 degrees.
While the cornbread is baking, cook 2 cups of shredded pork or chicken. Once the meat is cooked, mix it with the remaining taco seasoning. Once the cornbread is ready, remove it from the oven, poke it several times with a fork, and top it with the seasoned meat. Top the meat with 1 10-ounce can of enchilada sauce, and sprinkle 1 cup of shredded sharp cheddar cheese on top. Lastly, bake for 20 to 25 minutes at 400 degrees, or until the cheese is sufficiently melted. Allow the pie cool slightly before serving.