This recipe is for a 1940’s Tamale Pie that you can use your leftover cornmeal mush to make! Since we are using left over Cornmeal Mush from Breakfast you can skip the first part of the reicpe and proceed the Tamale pie filing.
1 cup cornmeal
1/2 cup cold water
3 1/2 cups boiling water or chicken stock
2 teaspoons salt
8 tablespoons butter
1 large onion, chopped
2 cloves garlic, minced
1 green bell pepper
1/3 cup chili powder or to taste
3 tablespoons butter or oil
4 cups cooked ground beef
2 pimientos, chopped
1 1/2 cup black pitted olives (or less), roughly chopped
salt and pepper to taste
To cook cornmeal mush: stir cornmeal into the cold water to moisten it, in the top of a double boiler. Then add boiling water or chicken stock and salt; mix well. Set the top over the bottom of the boiler, filled with 1 to 2 inches of boiling water, put a lid on the top and steam the cornmeal for 30 to 45 minutes until the water is all absorbed. I do not cook cornmeal mush like her this seems overly complicated and expensive a pot, water & cornmeal is all that is needed.
For tamale pie: Beat butter into hot cooked cornmeal; set aside. Fry onion, garlic and bell pepper with chili powder in butter or oil until vegetables are just slightly softened, 2 or 3 minutes. Add cooked meat, pimientos, olives and season to taste. Put a layer of cornmeal mush in a baking dish, add the layer of meat filling and cover with another layer of mush.
Bake in preheated 350 degrees F oven until the mush is crusty on top, about 30 minutes.
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