Recipe courtesy of Betty Fussell
Tamale Pie
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- Level: Easy
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 873
- Total Fat
- 55 g
- Saturated Fat
- 22 g
- Carbohydrates
- 60 g
- Dietary Fiber
- 8 g
- Sugar
- 10 g
- Protein
- 36 g
- Cholesterol
- 135 mg
- Sodium
- 2059 mg
- Level: Easy
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 873
- Total Fat
- 55 g
- Saturated Fat
- 22 g
- Carbohydrates
- 60 g
- Dietary Fiber
- 8 g
- Sugar
- 10 g
- Protein
- 36 g
- Cholesterol
- 135 mg
- Sodium
- 2059 mg
Ingredients
Cornmeal Mush:
Tamale Pie:
Directions
- 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.
