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Monday, January 24, 2011

Tamale Pie

My parents were stationed in San Diego, CA in 1953 when my daddy was in the Navy.  They lived in a small apartment that was across the street from a little grocery store.  My mother overheard the Mexican gentleman that ran the store talking about a Tamale Pie.  Being a Georgia girl from Donalsonville, my mother didn't know anything about cooking a Mexican dish.  She asked him for the recipe and began making Tamale Pie for her family.    The Tamale Pie will give your home a tantalizing aroma when baking.  

                                                             Tamale Pie   

2 lbs. of ground chuck
1 onion, chopped
1 can of petite diced tomatoes
1 can of whole kernel corn, drained
3 Tbsp. of hot sauce

Cook ground chuck and onion until done and then drain.  Add tomatoes, corn, and hot sauce.  Simmer for 30 min.  Pour into a large pyrex dish and top with cornbread mixture.  Bake at 400 degrees until cornbread is done, approx. 40 min.  

Cornbread mixture

1 cup of J.T. Pollard fine white cornmeal
l/2 cup of Martha White self-rising flour
1 egg
1/2 tsp. of salt
l cup of milk

Stir the above ingredients together.  Add enough milk to make a thin batter.  I start with l cup and continue to add milk until I get a thin consistency.  Spread a thin layer of cornbread over the hamburger mixture and then bake.

My mother always served creamed potatoes and colored butterbeans or blackeye peas with the Tamale Pie. 

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