I wanted to let you know that your Tamale Corn Pie was a big hit. My daughter loved it. She said she would rather eat that than the dessert I made, lemon bars and cherry pie, which is her favorite.
I will be making this many times in the future. Thanks so much for the recipe.
Glenda, Go to the "Let's talk casseroles" post. That is where it is along with many other great sounding ones.
Yes Teresa, comfort food is the best. Especially when you have a crowd and you want to prepare ahead. It worked so well freezing and then topping with the corn bread.
My mother made a similar recipe that she called "Hamburger Corn Pone Pie", and I do not know where the "pone" part came from. The seasonings were more like what you would normally find in a tamale. I've made it a few times and would make it more often if DB would eat beef. I guess I can make it with ground turkey, and I have some of that in the freezer.
1 tbsp canola or grape seed oil 1 pound lean ground beef 1/2 cup chopped onion 2 jalapenos, seeded and minced 1 clove garlic, minced 1 tsp dried oregano 1 tbsp cumin 3/4 teaspoon salt 1 can Rotel tomatoes 1 cup drained pinto beans 1-1/2 cups corn bread batter
Instructions: In a large cast iron skillet (10" diameter), brown ground beef, onion, jalapenos, and garlic in the oil; add seasonings and tomatoes. Simmer over low heat for 15 minutes. Stir in pinto beans. Top with corn bread batter, spreading carefully over meat mixture with a wet knife. Bake at 425� for 20 minutes, or until cornbread is done.
I revised the seasoning to the way I make it. I like it because it uses only one pan. Sometimes I add Ancho chili powder.
Lars, was the corn topping a batter that went all over the top of the dish?
Grandma grew up here in the north, but her stepmother, who taught her to cook, was from Kentucky. Grandma used to call a pan full of cornbread or discuit dough a "pone" of biscuits or bread, so maybe that's where it came from.
That makes sense, Annie, since the pan was full. I made the recipe yesterday, and here's what I used for cornbread batter:
1 egg 3/4 cup cornmeal 1/2 tsp salt 5/8 cup (1/2 cup plus 2 tbls) buttermilk
Beat the egg in a small bowl until frothy. Add the cornmeal, salt, and baking soda and stir to combine thoroughly. Add the buttermilk and stir well.
Oh, and I used t tbsp of dried oregano instead of 1 tsp, and I used red beans instead of pinto. Also, I used chilies from my yard, which included one jalapeno, one Tabasco, one Anaheim, and one Serrano, and I used two cloves of garlic. Also, I used ground turkey instead of beef, and the package had 1-1/4 pounds. I was afraid it was going to be too much, but everything fit in the pan in the end. I used the last of my Ancho chili powder (which I had bought at Penzeys), and so now I have to get more. After the meat had simmered, I adjusted the salt. Actually, I used Better Than Bouillon chicken base instead of salt, but that is just a personal preference. I would have used vegetable base, but I was out. I know it is a flavor enhancer, but I still like it!
Kevin liked this recipe a bit too much, and so we barely had leftovers. I told him it was supposed to make four servings, but there is less than one third of it left.
Teresa - made your Tamale pie yesterday. My only change was to use some "Mexican" spiced diced tomatoes. My 89-year-old Mom LOVED it. She had two rather large helpings and then ate it again for supper! Thanks for posting the recipe.
teresa_nc7
glenda_al
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