Tamale Pie – Chili with cornbread on top

Peter used to love to eat this when he was little. Amah made it often in Taiwan, and her Chinese friends always loved it. His brother Bruce, trying to learn how to cook as a little kid, once made it with a cup of salt instead of a teaspoon. Caused quite a stir.

Preheat oven to 425 F.
Sauté, preferably in a cast iron skillet so you can also bake with it:

1 pound ground beef
1 chopped onion
until the onion is translucent.
Add and simmer for 15 minutes
1 can tomato soup or sauce
1 cup water or stock
pepper
1 teaspoon salt
1 tablespoon chili powder
1 cup corn
½ cup chopped green pepper or other green vegetable

Make cornbread topping
Mix:
¾ cup cornmeal
1 tablespoon flour
1 tablespoon sugar
½ teaspoon salt
1 and ½ teaspoons baking powder

Add

1 egg
1/3 cup milk
1 tablespoon oil.
Cover meat mix with cornbread in ovenproof dish. If you have a cast iron skillet then you can put it directly in the oven.

Bake for 20-25 minutes at 425 F.

There are no comments yet. Be the first and leave a response!

Leave a Reply

Wanting to leave an <em>phasis on your comment?

Trackback URL http://www.dadsblueberrymuffins.com/2011/09/17/tamale-pie-chili-with-cornbread-on-top/trackback/