This dish looks like a hot mess!
The corn meal cooks mostly on the stove top, so you get a nice grits, or mush consistency. It does firm up quite a bit in the oven so while it is not quite bread, it is thicker – maybe like a spoon bread.
I really enjoyed the creamed corn. I didn’t think I would. I am not really a fan of canned vegetables. They always seem to mushy to me. But this time it works. The corn gives you a nice pop in each bite.
The garlic, onion and chili powder blend nicely as well. It isn’t spicy, but it definitely isn’t bland either.
The worst part of the dish is the two hour cooking time! Yep, it takes about two hours between the stove top work and the oven work. So you really have to plan ahead. This is not an easy weeknight after work meal, unless you get home at four!
Worth the time flavor wise though!
TAMALE PIE
4 Tablespoons Oil
2 Cups Chopped Onion
1 Minced Clove Garlic
2 Pounds Hamburger
1 ½ Teaspoon Salt
½ Teaspoon Pepper
1 ½ Cups Yellow Corn Meal
1 ½ Cups Milk
1 Can Diced Tomatoes
1 ½ Teaspoons Salt
1 Can Cream Style Corn
1 Cup Sliced Olives
2 Tablespoons Chili Powder
In oil, sauté onion, garlic, and hamburger until meat is browned. Add 1 ½ Teaspoons salt and ½ teaspoon pepper. Meanwhile, in a large kettle mix corn meal, milk, tomatoes and 1 ½ teaspoons salt. Cook slowly for about 30 minutes, stirring often. Add cream corn, olives and chili powder. Mix well with meat mixture. Transfer to a casserole dish. Bake at 300 degrees for 1 ½ hours.