Recipe courtesy of Betty Fussell

Tamale Pie

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  • Level: Easy
  • Yield: 8 servings
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Cornmeal Mush:

1 cup cornmeal

1/2 cup cold water

31/2 cups boiling water or chicken stock

2 teaspoons salt

Tamale Pie:

1 stick butter

4 cups cooked cornmeal mush

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 hamburger

2 pimientos, chopped

11/2 cups black pitted olives, roughly chopped

Salt and pepper to taste


  1. To cook cornmeal mush: stir 1 cup of cornmeal into 1/2 cup cold water to moisten it, in the top of a double boiler. Then add 31/2 cups boiling water or chicken stock and 2 teaspoons salt and 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; Beat the butter into the hot cooked cornmeal and set aside. Fry the onion, garlic and bell pepper with the chili powder in 3 tablespoons butter or oil until the vegetables are just slightly softened, 2 or 3 minutes. Add the 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 a preheated 350 degree oven until the mush is crusty on top, about 30 minutes.