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Tamale Pie

Spoonbread tamale bake

Classic spoonbread tamale bake.

Set oven to 375°F. In hot oil, brown meat; add onion, garlic, green peppers; cook stirring till onions golden. Stir in tomatoes, corn, 1 teaspoon salt, chile powder, and simmer 5 minutes. Stir in ½ cup corn meal mixed with water; simmer covered 10 mins. Add olives, turn into casserole dish.

Heat milk with 1 teaspoon salt and butter. Slowly stir in ½ cup corn meal; cook stirring until thickened. Remove from heat. Stir in two thirds of the cheese, the eggs, and then pour over meat mixture. Bake uncovered 30-40 minutes.

Top with remaining cheese and broil until lightly browned.

By Alex Gibbons

Ingredients
6-8 servings
  • ¼ cup olive oil
  • ¾ lb chuck ground
  • ½ onion, chopped
  • 1 clove garlic, minced
  • ½ cup chopped green pepper
  • 12 oz canned whole tomatoes (most of a 14.5 oz can)
  • 6 oz of canned corn
  • salt
  • ¾ tablespoon chile powder
  • ¼ teaspoon pepper
  • ¼ cup corn meal
  • ½ cup water
  • ¼ cup pitted green olives
  • Topping:
  • ½ cup corn meal
  • 1 ½ cups milk
  • 2 tablespoons butter
  • ½ lb cheddar cheese, grated (divided)
  • 2 eggs lightly beaten