Rich, savory, cheesy, and lip-smacking to the last drop (sorry coffee company), we're taking this to the bank: You'll be making this tamale pie again for friends and family before you've finished the dishes from this round. Ground beef is mixed with vegetables and topped with cheesy cornbread, then baked until golden brown. Make room in your recipe repertoire for this pie, pronto.
Trim and thinly slice green onions on an angle, keeping white and green portions separate.
Stem poblano pepper, seed, and cut into ½" dice.
Peel husk off corn and carefully remove kernels from cob.
Make the Cornbread Batter
Set aside 2 Tbsp. cornbread mix. Combine remaining cornbread mix with ¼ cup water, cheddar cheese, and green portions of green onions (reserve a pinch for garnish) in a large mixing bowl.
Stir, adding additional water 2 Tbsp. at a time, until fully combined and a thick, spreadable batter forms.
Start the Filling
Heat a large non-stick pan over medium-high heat.
Add ground beef, poblano pepper, taco seasoning, garlic, white portions of green onions, and a pinch of pepper to hot pan. Stir occasionally until no pink remains on ground beef, 5-6 minutes.
Finish the Filling
Add corn, reserved 2 Tbsp. cornbread mix, and Worchestershire to pan and cook until vegetables soften, 1-2 minutes.
Add 1 cup water. Stir occasionally until slightly thickened, 1-2 minutes.
Bake the Pie
Transfer filling to prepared casserole dish. You may also use a cast iron skillet. Top filling with cornbread batter, using a spatula dipped in water or sprayed with cooking spray to smooth top.
Bake in hot oven until cornbread is golden brown, 20-25 minutes.
Rest at least 5 minutes to cool slightly and set.
Serve family-style, garnishing with sour cream and reserved green portions of green onions. Bon appétit!