California Tamale Pie
Recipe: California Tamale Pie
Source: The Los Angeles Times
Cook's Notes: My mother told of the Tamale Pie her mother used to make, with a savory meat filling and cornmeal topping. But this kind is made with all the filling ingredients mixed in with the cornmeal, and it's great. I had it first when I was about sixteen, on an outing with Sue B. and her parents. We drove out to visit some desert property they had near Mojave, then on to Wasco, just outside of Bakersfield, to see some friends of theirs who lived on a farm. This was one of dishes they served us for dinner: "Molly Pie" I thought they called it. Years later, I recognised the recipe when it was published in the Times. It was just as delicious as I'd remembered.
3/4 cup yellow cornmeal
1 1/2 cups milk
1 egg, beaten
1 lb. ground beef
1 pkg. Chile Seasoning mix
2 tsp. Lawry's Salt
1 (1 lb.) can tomatoes
1 (17 oz.) can corn, drained
1 (7 1/2 oz.) can olives,drained
8 to 12 oz. Cheddar Cheese
Sour Cream (garnish)
Mix the cornmeal, milk, and egg in a 2 1/2 quart casserole. Brown the meat, stir in the seasonings, tomatoes, salt, corn, and olives, mixing well. Stir into the cornmeal mixture. Grate 1 cup of cheddar cheese. Cut the rest of the cheese in cubes and add to casserole. Bake at 350 degrees for 1 hour and 15 minutes. Sprinkle the cup of grated cheese over the top and bake another 15 minutes. Serve with a dollop of sour cream for garnish.
Source: The Los Angeles Times
Cook's Notes: My mother told of the Tamale Pie her mother used to make, with a savory meat filling and cornmeal topping. But this kind is made with all the filling ingredients mixed in with the cornmeal, and it's great. I had it first when I was about sixteen, on an outing with Sue B. and her parents. We drove out to visit some desert property they had near Mojave, then on to Wasco, just outside of Bakersfield, to see some friends of theirs who lived on a farm. This was one of dishes they served us for dinner: "Molly Pie" I thought they called it. Years later, I recognised the recipe when it was published in the Times. It was just as delicious as I'd remembered.
3/4 cup yellow cornmeal
1 1/2 cups milk
1 egg, beaten
1 lb. ground beef
1 pkg. Chile Seasoning mix
2 tsp. Lawry's Salt
1 (1 lb.) can tomatoes
1 (17 oz.) can corn, drained
1 (7 1/2 oz.) can olives,drained
8 to 12 oz. Cheddar Cheese
Sour Cream (garnish)
Mix the cornmeal, milk, and egg in a 2 1/2 quart casserole. Brown the meat, stir in the seasonings, tomatoes, salt, corn, and olives, mixing well. Stir into the cornmeal mixture. Grate 1 cup of cheddar cheese. Cut the rest of the cheese in cubes and add to casserole. Bake at 350 degrees for 1 hour and 15 minutes. Sprinkle the cup of grated cheese over the top and bake another 15 minutes. Serve with a dollop of sour cream for garnish.