Green Chile & Corn Tamale Bake is a twist on traditional tamales. It combines the flavors of a tamale in a delicious casserole and is fast & easy to make in an Electric Pressure Cooker or Instant Pot!
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I judge all Mexican restaurants by their tamales. One of the best I have eaten is the green corn tamale from Macayo’s in Arizona. I took all of the flavors of my favorite entree and came up with this mouth-watering Green Chile & Corn Tamale Bake for the whole family to enjoy!
This layered tamale bake is a quick and delicious meal that is sure to be a hit whenever you serve it! Stir together the corn muffin mix, cumin, oregano, egg, milk and cream style corn. Pour half of the corn muffin mixture into a greased 8″ springform pan. Top with 1 cup of the shredded cheese followed by the corn and then the diced green chiles.
Pour the rest of the corn muffin mixture on top of the green chiles. In a small bowl combine the sour cream and green chile enchilada sauce then dollop several large spoonfuls onto the corn muffin mix. Place the trivet into the electric pressure cooker and pour in 1 cup of water. Set the springform pan on the trivet, cover with the lid and cook for 25 minutes. 
Do a manual/quick pressure release and take the lid off, being careful not to drip water onto the tamale bake. Sprinkle with 1/2 cup of shredded cheese, replace the lid and warm for 5 minutes or until the cheese melts.
Ingredients
- 1 (8.5 oz) corn muffin mix
- 1/2 tsp cumin
- 1/2 tsp oregano
- 1 egg
- 1/3 cup milk
- 1 (14.75 oz) can of cream style corn
- 1 1/2 cup shredded cheese (mild cheddar, sharp cheddar or colby jack)
- 1 (14.5 oz) can of corn, drained
- 1 (7 oz) can of diced green chiles, drained
- 1/2 cup sour cream
- 1/4 cup green chili enchilada sauce
Instructions
- In a bowl, add the corn muffin mix, cumin, oregano, egg, milk and can of cream style corn. Stir until all ingredients are combined.
- Pour half of the corn muffin mixture into a greased 8" springform pan. Sprinkle on 1 cup of shredded cheese and corn then top with the green chiles.
- Pour the rest of the corn muffin mixture on over the green chiles and spread from side to side.
- In a small bowl, stir together the sour cream and green chile enchilada sauce.
- Dollop large spoonfuls of the sour cream mixture over the top of the corn muffin mixture. (see picture above)
- Place the trivet in the electric pressure cooker and pour in 1 cup of water.
- Place the springform pan on the trivet and cover with the lid.
- Set cook time for 25 minutes. (I use the default cook setting which cooks at 70kPa.)
- Please note it will take approximately 10 minutes to pressurize. Then when the cooking time is up, use the quick/manual pressure release.
- Take the lid off and sprinkle with 1/2 cup of shredded cheese then replace the lid and warm for 5 minutes or until the cheese is melted.
- Garnish with tomatoes, green onions, cilantro and/or lettuce.
- Can serve with the left-over warmed up green chile enchilada sauce.
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