Monday, February 8, 2010

Corn Bread Tamale Pie

I had some thawed ground beef and was looking for something more imaginative than spaghetti (not that I don't like spaghetti), but still quick and easy for dinner. I also had a craving for corn bread all weekend and this recipe is the perfect solution. Ground turkey is also good in this dish. Although it's good as is, salsa, sour cream, and shredded cheese make excellent toppings.

Corn Bread Tamale Pie
from The Joy of Cooking

makes 6 servings

1 lb. ground beef
1 medium onion, chopped
1 c. canned black beans, rinsed and drained
1 c. drained canned or frozen corn
1 c. tomato sauce
1 c. water or beef or chicken broth
1/2 c. diced green bell pepper (optional)
1 T. chili powder
1/2 t. ground cumin
1 t. salt
1/4 t. black pepper
3/4 c. cornmeal
1 T. all-purpose flour
1 T. sugar
1.5 t. baking powder
1/2 t. salt
1 egg
1/3 c. milk
1 T. vegetable oil

1. Saute ground beef and chopped onion in a large skillet over medium-high heat until the meat is browned and the onion translucent, about 10 minutes.

2. Add black beans, corn, tomato sauce, water or broth, pepper, chili powder, cumin, salt, and black pepper. Simmer 15 minutes; set aside. Preheat the oven to 425 degrees F.

3. Whisk cornmeal, flour, sugar, baking powder, and salt together in a medium bowl. In a small bowl, whisk together egg, milk, and vegetable oil. Pour the wet ingredients over the dry and whisk together until well combined. Spread the meat mixture in a greased 3-quart casserole and cover with the corn bread topping. The topping will disappear into the meat mixture but will rise during baking and form a layer of corn bread. Bake until corn bread is brown, 20 to 25 minutes.

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