"The belly rules the mind."--Spanish Proverb

Spoonbread Tamale Pie Recipe

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This recipe for Spoonbread Tamale Pie, by , is from The Gabbert Family and Friends Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Valija Horsman-Hirter
Added: Friday, September 12, 2008


1 lbs ground chuck
1 cup chopped onions
cup chopped green pepper
1 (12oz) can whole kernel corn
1 cups canned diced tomatoes, including juice.
2 tsp. salt, divided
1 Tbsp. chili powder
1 c. yellow corneal, divided
1 c. water, plus more as needed
1 large (5oz) can pitted whole ripe olives, drained
1 c. milk
2 tbls butter
1 c. grated sharp cheddar cheese
2 eggs, lightly beaten

Brown ground chuck with onion, and green pepper. Drain off fat. Add corn and tomatoes, 1 tsp. salt, chili powder and black pepper. Simmer 5 minutes
Mix cup cornmeal with 1 cup water. Add to pan and simmer 10 min. Stir in olives. Transfer mixture to 9x13 baking dish.

In saucepan, scald milk with remaining 1 tsp of salt and butter. In a cup, mix remaining C. cornmeal with just enough water to moisten the meal and make a thick paste. Stir into warm milk. Stir cook over low to medium heat until thick. Remove from heat and add cheese and eggs. Pour over meat mixture. Let cool and a few minutes, then cover and refrigerate for at least an hour, or overnight. Remove from refrigerator 2 hours before baking, uncovered, 1 hour at 350 degrees, or until brown on top

Number Of Servings:
Number Of Servings:
Makes 8-10 servings




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