Foolery in the Kitchen Again: Tamale Pie

(Original photo stolen from mforbes321 on Flickr)

Neither of my grandmothers were marvelous cooks, though both had specialties that they cooked very well. My father's mother, Gertrude, made the best beef stew in my memory, but my favorite recipe from her kitchen was tamale pie. My own mother made it once in a while and it was one of my favorite dinners. It tastes nothing like tamales -- nothing! -- but it's pretty easy and delicious and can be customized easily, so it's aces in my book. Here is the straight recipe as hand-written for me by Mom, in a recipe book (I think it was a hint to hurry up and learn how to cook and settle down, already):

Grandma's* Tamale Pie

• 1 lb. ground chuck
• 1 large onion, chopped
• 1 clove garlic, chopped
• 1 cup milk
• 1/2 cup yellow cornmeal
• 1 8 oz. can tomato sauce
• 1 small can (8 oz.?) or half of a 14 oz. can creamed corn
• 3/4 of a green bell pepper, cored, seeded and chopped
• 2 tsp. Grandma's Spanish Pepper (a.k.a. chili powder)
• salt and pepper to taste
• 1 can pitted olives, drained

Cook meat until done but not browned. Add onion, garlic, and bell pepper; mix well. Transfer to a greased casserole dish [just guessing: 2-3 quart round is what Mom and Grandma and I always use].

In a measuring cup mix milk and corn meal; stir well and dump into casserole. Mix chili powder with a little water and add. Add the remainder of the ingredients, mixing well.

Bake at 350˚F about 45 minutes. Can be refrigerated and reheated.



 

Okay, I wouldn't be Laurie if I didn't mess with stuff. Here's how I have changed it (in bold):


Laurie's Tamale Pie

• 1-1 1/2 lbs. ground chuck or ground turkey or I suppose even tofu cubes
• 1 large onion, chopped
• 1-3 cloves garlic, minced
• 1 cup milk
• 1/2 cup yellow cornmeal
• 1 8 oz. can tomato sauce
• 1 can Mexicorn (7 oz.?) or a 14 oz. can of sweet corn (I hate creamed corn)
• 1 bell pepper, any color, cored, seeded and chopped (why have 1/4 bell pepper lying around?)
• 1-2 medium zucchini, diced
• 1 14 oz. can diced tomatoes (or fresh diced, if you have too many tomatoes)
• I omit the chili powder as my family thinks it tastes like feet. Sorry, Grandma.
• Dash of cayenne, being very careful
• Three shakes of Tapatio hot sauce, again with the careful
• salt and pepper to taste
• 1 can small pitted olives, drained

Mix it all up as in the recipe above, but I take it out of the oven after 45 minutes, stir it all up, and cook it a few minutes longer. Then I take it out of the oven, stir it again, put a lid on it and let it sit for about 20 minutes. Seems to be more even this way, with all of the different textures.

Notes:

• This is pretty much a one-pot meal, but I usually serve it with steamed zucchini, because GAHHH we always have a ton of zukes around here.
• I stuff as many vegetables in there as I can. There is no wrong way, except for carrots and broccoli. Don't ask.
• You could easily substitute pulled pork or shredded chicken or beef for the ground beef, in which case it would taste more like a real tamale (not really).
• Diced chilis would be excellent, but be careful about heat.
• Cumin would be great, but my family resists things that taste like feet.
• Kidney beans or black beans could be good.
• Great in the winter with corn bread, as if you need an excuse to eat corn bread. Or, you could make a cornbread crust on top, but since I don't know how to do that, you're on your own here.

(Photo stolen from these guys)

*The Grandma here refers to "Grandma's Spanish Pepper," which is one of the ingredients and is probably the source of this recipe. I like to think it refers to my Grandma, however, so humor me.

Comments

[Mantel Man]

Well, it seems you've inflicted tamale pie on the families of half the blogging world.

I hope you're happy. What's next - Mormor's rhubarb pie? Mom's salmon loaf?

[Bejewell]

He he, you said "pulled pork. He he.

[Suzanne Broughton]

"Three shakes of Tapatio hot sauce" is exactly what landed my brother in jail in Mexico.

[Audrey at Barking Mad!]

I absolutely LOVE tamale pie. My mom used to make it all the time when I was a kid and I have begged her so many times for her recipe. She has never given it to me. And now? Now I don't need it!

Am making this, THIS WEEK!

Thanks Laurie!

[Beth]

Yum! This sounds delicious. I had never thought about cumin tasting like feet. Apparently my family as a resistence to feet smelling spices too.

[big hair envy]

We actually enjoy spices that taste like feet. Must be a southern thing. Although, I'm not a big fan of corn meal. OK, I'll mail my "Southern Woman Card" back as soon as I find it...

Tamale Pie = Yummy!!

[foolery]

CBW -- you're probably right about the creamed corn. It just gives me the ookies.

Caution and Meg, let me know how it turns out for you!

And Daryl, I have e-mailed you and YES I would like the recipe.

Wow, so domestic lately. Maybe I should dust?

Nahhhhhh. Thanks for hanging around, everybody!

-- Laurie

[Meg]

I am totally making this. I have so much corn meal left over from when I was in charge of making the Johnnycakes for my son's Colonial Day at school - plus oodles of ground turkey and beef in my freezer. this would be a great way to use all of it up!

[Daryl]

this would go perfectly with Waynell's Tortilla Soup .. receipe can be shared if anyone would like .. email me

[Caution]

Look-out, my family! This is coming to a dinner table near you TONIGHT!!

[Chesapeake Bay Woman]

Come to Mamma, Tamale Pie!

Regarding the creamed corn, even if you don't like it straight up, when it's blended with corn meal, used to make corn bread, etc. it brings a wonderful moist texture and sweet taste to the end result.

Chili powder tastes like feet? I must love feet.