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Spoonbread Tamale Pie Recipe

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This recipe for Spoonbread Tamale Pie is from The Gabbert Family and Friends Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 ½ lbs ground chuck
1 cup chopped onions
½ cup chopped green pepper
1 (12oz) can whole kernel corn
1 ½ cups canned diced tomatoes, including juice.
2 tsp. salt, divided
1 ½ 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 ½ c. milk
2 tbls butter
1 c. grated sharp cheddar cheese
2 eggs, lightly beaten
Directions:
Directions:
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 ½ 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 ½ 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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