Monday, February 27, 2012
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. She has cooked this for her family for over 50 years and I have been cooking it for my family for over 35 years. Mother always cooked mashed potatoes and colored butterbeans as side dishes to go with the Tamale Pie. So good!
2 lbs. 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,l 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.
1 cup of J. T. Pollard fine white cornmeal
1/2 cup of Martha White self-rising flour
1 egg, beaten
1/2 tsp. of salt
1 cup of milk
Stir the above ingredients together. Add enough milk to make a thin batter. I start with 1 cup of milk and continue to add milk until I get a thin consistency. Spread a thin layer of cornbread over the meat mixture and then bake.