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1940's Tamale Pie
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- #880
serves/makes:
ready in:
1-2 hrs
1-2 hrs
2 reviews
3 comments
ingredients
Cornmeal Mush
1 cup cornmeal
1/2 cup cold water
3 1/2 cups boiling water or chicken stock
2 teaspoons salt
Tamale Pie
8 tablespoons butter
1 large onion, chopped
2 cloves garlic, minced
1 green bell pepper
1/3 cup chili powder or to taste
3 tablespoons butter or oil
4 cups cooked ground beef
2 pimientos, chopped
1 1/2 cup black pitted olives (or less), roughly chopped
salt and pepper to taste
directions
To cook cornmeal mush: stir cornmeal into the cold water to moisten it, in the top of a double boiler. Then add boiling water or chicken stock and salt; mix well. Set the top over the bottom of the boiler, filled with 1 to 2 inches of boiling water, put a lid on the top and steam the cornmeal for 30 to 45 minutes until the water is all absorbed.
For tamale pie: Beat butter into hot cooked cornmeal; set aside. Fry onion, garlic and bell pepper with chili powder in butter or oil until vegetables are just slightly softened, 2 or 3 minutes. Add cooked meat, pimientos, olives and season to taste. Put a layer of cornmeal mush in a baking dish, add the layer of meat filling and cover with another layer of mush.
Bake in preheated 350 degrees F oven until the mush is crusty on top, about 30 minutes.
added by
bobmar456
nutrition data
730 calories, 36 grams fat, 74 grams carbohydrates, 27 grams protein per serving.
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reviews & comments
November 30, 2010
Today my intention was to make Hot Tamales, only to find I had nothing to wrap them in. I remember once making a Tamale Casserole and came across this 1940's Tamale Pie Recipe. I doubled the recipe to make 16 servings. I also put together a type of sauce for the exclamation point to add a tad more spicing. The recipe was easy to follow and it baked up beautifully. I enjoyed it as much as I would have enjoyed my Hot Tamales...noting far less prep time! I may never go back to all the steps of Hot Tamales- pick some up when visiting fam in the Mississippi Delta. I rate it a 5 for taste and prep time. Please see pic.
My mom also used kernal type corn and the black olives - it was one of my favorites. Been decades since I had it and have a hankering to eat it again.
Well, I remember loving Tamale Pie made like mush, only it had corn in the ingredients. I also think it had canned tomatoes in it.
What I find missing in most receipes today is the SIZE of the pan. I am making this receipe for a large gathering; hope the pan I use is not too large and the presenation looks scrawny. I will report back. I too remember the dish from childhood and look forward passing it on to another generation.
May 8, 2005
Gee, this brought back memories! The only thing my father could (or would) cook was Tamale Pie - which was made with leftover Corn Meal Mush. I never was really crazy about it, but it rated high on my sentimental factor!