Soft Bread, Spicy Meat

Spoon Bread is kind of a southern staple. It isn’t really bread. There is no way to slice it to serve.

It has a consistency of a thick pudding, but bread like pudding. Maybe a really soft stuffing. . .

When made with cornmeal, it is thick and hearty. But it is a lot smoother than a corn meal mush.

So this spoon bread does somewhat resemble the masa that surrounds a tamale - somewhat. . .

The filling is a nice combination of meat and vegetables.

The corn definitely gives the filling a southwest feel to it. The tomatoes add a nice acidity and the olives add a nice bit of saltiness.

Adding the cornmeal and water mixture to the meat gives it a little thickness, so it does stand up once cooked and plated.

Pouring the spoon bread mixture over top I was expecting it to soak in. It does not though. It holds together and creates a spoon bread layer over the top.

This recipe created a dish that was quite enjoyable. It also filled a 13x9 inch pan, so there is plenty to go around!

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SPOON BREAD TAMALE BAKE

1/4 Cup Olive Oil

1 1 /2 Pounds Ground Chuck

1 Cup Chopped Onions

1 Clove Garlic, Minced

1/2 Cup Chopped Green Pepper

2 1/2 Cups Tomatoes

12 Ounces Corn Kernels

Salt

1 1/2 Tablespoons Chili Powder

1/4 Teaspoon Pepper

1 Cup Corn Meal

1 Cup Water

1 Cup Pitted Ripe Olives

1 1/2 Cups Milk

2 Tablespoons Butter

1/4 Pound Grated Cheese

2 Eggs, beaten

Heat oven to 375 degrees. In hot oil, in skillet, brown meat. Add onions, garlic, green pepper and cook, stirring, until onions are golden. Stir in tomatoes, corn, 1 teaspoon salt, pepper and chili powder. Stir 1/2 cup cornmeal with water. Simmer, covered for 10 minutes. Add to meat mixture. Add olives. Turn into a 3 quart casserole. Heat milk with 1 teaspoon salt and butter. Slowly stir in 1/2 cup corn meal. Cook, stirring, until thickened. Remove from heat. Stir in cheese and eggs. Pour over meat mixture. Bake for 30 to 40 minutes.