CORN BREAD TAMALE PIE
6 servings
This updated recipe dates back to Joy’s 1936 edition, in which the filling is completely enclosed in a cornmeal crust.
Combine in a large skillet over medium-high heat:
- 1 pound ground beef
- 1 medium onion, chopped
Sauté until the meat is browned and the onion translucent, about 10 minutes. Add:
- 1 cup canned black beans, drained and rinsed
- 1 cup drained canned or frozen corn
- 1 cup tomato sauce
- 1 cup beef or chicken stock or broth or water
- (½ cup diced green bell pepper)
- 1 tablespoon chili powder
- ½ teaspoon ground cumin
- 1 teaspoon salt
- ¼ teaspoon black pepper
Simmer for 15 minutes. Set aside.
Preheat the oven to 425°F. Grease a shallow 2-quart casserole.
Whisk together in a medium bowl:
- ¾ cup fine cornmeal
- 1 tablespoon all-purpose flour
- 1 tablespoon sugar
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
Whisk together in a small bowl until well blended:
- 1 large egg
- ⅓ cup milk
- 1 tablespoon vegetable oil
Pour the wet ingredients over the dry and whisk until well combined. Spread the meat mixture in the prepared casserole and cover with the cornmeal batter. The batter will disappear into the meat mixture but will rise during baking and form a layer of corn bread. Bake until the corn bread is browned, 20 to 25 minutes.