Tahoma Meadows Tamale Pie

Egg Dishes and Breakfast Entrees

Tahoma Meadows Tamale Pie

Dick got bored one day and came up with this one. It’s a variation of a recipe that we found for a spinach pie. We like this version much better than the original. We think anything with cheese, chilies and cornbread has to be good.


Servings: 8-12


  • 2 eggs
  • 2 – 8&1/2 oz. packages Jiffy corn muffin mix
  • 1 small onion, chopped and sautéed
  • 4 oz. can cream corn
  • 1/2 cup milk
  • 2 tablespoons canola oil


  • 8 oz. cream cheese
  • 1 lb. sausage, cooked and drained
  • 3 eggs
  • 2 cups grated cheddar, jack, or mixed cheese
  • 4 oz. can cream corn or non creamed corn
  • 4 oz. can diced green chilies
  • Dash cayenne or Tabasco to taste
  • Salt and pepper to taste


  • 1/4 cup grated cheese
  • 4 oz. can whole green chilies


Preheat oven to 350 F.  Lightly spray a 10” cast iron skillet or baking dish with cooking spray.

In a large bowl, combine all of the crust ingredients together.  Spread evenly over bottom of prepared skillet.  Pinch cream cheese into spoon size chunks and distribute over crust mixture.

In a large bowl, combine sausage through salt and pepper.  Mix well and spread evenly over crust mixture.  Garnish top with cheese and whole green chilies.

Bake 35 – 40 minutes until lightly browned and set in middle.  Let sit 10 minutes before cutting into portions.


  • Omit sausage for a vegetarian version
  • Chorizo or pepper jack cheese for a spicier version.