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Monday, February 27, 2012

Tamale Pie

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.  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!

Tamale Pie

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.

Cornbread mixture

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.

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