* Exported from MasterCook Mac * Tamale Pie Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Casseroles Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups cold water 1 1/2 cups yellow cornmeal -- stone ground 1 1/2 teaspoons salt -- divided 2 cups boiling water 1 large ground beef 1/2 cup onion -- chopped 2 tablespoons flour 1 teaspoon chili powder 1 can tomatoes -- 1 pound 1 can tomato sauce -- 8 ounces 1 can whole kernel corn -- 8 3/4 ounces Combine cornmeal and cold water; mix well. Add 1/2 teaspoon of the salt to the boiling water. Slowly add the cornmeal/cold water mixture to the boiling water, stirring constantly; bring to a boil. Reduce the heat, partially cover the pan, and cook slowly for about 7 minutes, stirring often. Grease a 2-quart casserole dish. Line the bottom and sides of the casserole with the hot cooked mush. Fry the beef and the onion in a frying pan until brown and well crumbled; drain off any excess grease. Stir in flour, remaining 1 teaspoon salt and chili powder. Add the tomatoes, breaking them up into chunks with a spoon. Stir in the tomato sauce and corn. Spoon into mush lined casserole. Bake at 350x until hot and bubbly, about 40-45 minutes. From _Best Recipes from the Backs of Boxes Bottles Cans and Jars_ by Ceil Dyer - - - - - - - - - - - - - - - - - - This recipe looks pretty good, but . . . Tamale pie is one of those things that I sort of "wing" without a recipe. And I make it the way my mother used to make it, which is that sometimes I put cornmeal on the bottom and sometimes not but I *always* put the cornmeal mush on the top (like shepherds pie) and sprinkle a little grated cheese on the top towards the end of the baking. So, just consider the possibilities.