Corn Bread Tamale Pie Food

CORNBREAD TAMALE PIE

Steps:

• Preheat the oven to 425 degrees. Grease a 3-quart high-sided casserole dish with cooking spray. In a large skillet, saute the beef and onion over medium-high heat until the meat is brown and the onion translucent, about 10 minutes. Then add the beans, corn, tomato sauce, broth, bell pepper (if using), chili powder, cumin, 1 teaspoon salt and 1/4 teaspoon black pepper. Simmer for 15 minutes. Set aside.
• In a medium bowl, whisk together the cornmeal, flour, sugar, baking powder and teaspoon salt. In a small bowl whisk together the egg, milk and oil until combined. Whisk the milk mixture into the flour mixture until combined. Spread the meat mixture into the casserole dish 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 the corn bread is brown, 20 to 25 minutes.

CORN BREAD TAMALE PIE

Steps:

• Sauté the ground beef and onion over medium heat.
• When onion is translucent and the meat is browned, add black beans, corn, tomato sauce, broth or water, bell pepper, chili powder, cumin, salt, pepper and simmer for 15 minutes.
• Set aside and prepeat the oven to 425°F
• In a medium bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.
• In a small bowl, whisk together the egg, milk, and vegetable oil.
• Pour the milk mix ingredients over the cornmeal mix and whisk together until well-combined.
• Spread the meat mixture into a 3 quart casserole and cover with the corn bread topping. Don't worry if the cornbread falls into the meat mixture; it will rise while baking.
• Bake until corn bread is brown, about 20-25 minutes.

CORN BREAD TAMALE PIE

Steps:

• Preheat oven to 425 degrees F. Saute beef and onion together in a skillet until browned. Drain fat. Add soup, salt, chili powder and corn. Simmer 15 minutes. Pour into a greased 2 quart casserole dish or a 9" pie plate.
• In a mixing bowl combine cornmeal, flour, sugar, salt, baking powder, egg, milk and oil. Stir until just moistened. Spread cornmeal mixture over beef mixture. Bake in preheated oven for 25 minutes or until browned.

CORNBREAD TAMALE PIE

Steps:

• Heat the oil in a casserole over a medium-high heat and fry the beef mince until browned all over - you may need to do this in batches. Transfer the browned mince to a bowl using a slotted spoon. Add the chorizo to the pan and brown all over for a few minutes, then add to the bowl with the mince.
• Add the onions and peppers to the pan and fry over a medium heat until the onions are golden and the peppers are soft, about 15 mins. Add the chillies, garlic, cumin and cinnamon, and cook for another couple of minutes.
• Return the beef and chorizo to the pan, then tip in the canned tomatoes, drained black beans, stock and tomato purée. Bring to just under the boil, then reduce the heat to a simmer. Add the sugar, lime juice and some seasoning. Cover slightly, leaving just a little opening on one side for steam to escape, and cook for 50 mins, stirring occasionally. In the last 10 mins of cooking time, stir in the coriander and hot sauce, and a little more seasoning. The chilli should be thick but not dry - if it's too dry, splash in some water. Spoon into a roughly 1.5-litre pie dish or deep baking dish. Heat the oven to 200C/180C fan/gas 6.
• To make the cornbread topping, mix together the cornmeal or polenta, flour, a large pinch of salt, the sugar, chillies, spring onions and coriander. Mix the milk, butter and eggs together in a jug. Pour the wet ingredients over the dry, then add the sweetcorn and cheese. Stir until just combined, being careful not to overmix, then spoon in dollops over the surface of the chilli. At this stage, the pie can be frozen. Leave to cool completely first, then wrap in a layer of baking parchment followed by a double layer of foil. Will keep in the freezer for up to two months.
• Bake for 25 mins until a skewer inserted into the cornbread (being careful not to go through to the chilli) comes out clean. To bake from frozen, heat the oven to 200C/180C fan/gas 6. Unwrap the pie and bake for 1 hr-1 hr 10 mins, or until the filling is piping hot and the topping is cooked through. If the top starts to get too dark, cover with foil.
• When you're almost ready to serve, put the avocado in a serving bowl, squeeze over the lime juice, then add the coriander leaves and gently toss together. Serve alongside the pie with some soured cream or Greek yogurt, if you like.

PORK TAMALE POT PIE WITH CORNBREAD CRUST

Steps:

• Make pork mixture: In a large skillet cook onion and bell peppers in the oil over moderately-low heat, stirring, until the onion is softened.
• Add the pork and cook the mixture over moderate heat, stirring and breaking up any lumps, until the pork is no longer pink.
• Stir in tomato sauce, paste, corn, cumin, allspice, chili powder, Worcestershire Sauce, 1 tsp Tabasco, cornmeal and season to taste.
• Simmer mixture, stirring occasionally, for 30 minutes, and add the additional Tabasco if necessary.
• Spoon mixture into shallow 2 ½ quart casserole.
• (may be made 1 day in advance).
• Preheat oven to 400°F.
• Make topping: Into a bowl, sift together flour, cornmeal, sugar and baking powder; add the butter, milk and the egg, and stir the batter until it is just combined.
• Stir in cheddar and chili peppers and drop batter by large spoonfuls around edge of casserole.
• Bake for 10 minutes then reduce heat to 350F and bake 30 minutes longer.

CORNBREAD TAMALE PIE

Steps:

• Preheat the oven to 425*. In a heavy skillet, saute the beef until brown. Stir in the onion and cook until onion is transparent. Add the tomato soup, water, pepper, salt, chili powder, corn, and green pepper. Bring to a boil and simmer for 15 minutes while you prepare the topping. In a large mixing bowl, stir together the cornmeal, flour, sugar, and baking powder. Whisk the egg, milk and oil together. Add to the dry ingredients. Lightly grease a 2 quart casserole. Pour in the meat filling and top with the cornmeal mixture. Bake for 20-25 minutes or until the cornbread is beginning to brown.

JIFFY CORN BREAD MIX TAMALE PIE

Steps:

• Mix cornbread according to package directions. Cook ground beef and drain fat. Add, taco seasoning mix and water according to package. Add tomato sauce. Cook until slightly thickened. Pour meat mixture in a 8x8 cassarole dish. Add layer of grated cheese and then spread the cornbread mixture on top spreading it to the edges of the pan. Bake at 350 degrees for about 45 minutes or until brown.
• Optional: serve with sour cream and taco sauce.

CORNBREAD TOPPED TAMALE PIE

Steps:

• Mix corn bread mix, egg, and milk and let set.
• Brown ground beef in 1 cup water for fine crumbles. Drain and rinse fat.
• Mix all non-cornbread ingredients.
• Spray or grease an 8x8 pan.
• Spread all of meat mixture in pan.
• Carefully pour cornbread on top.
• Bake 400 degrees for 20 minutes or until a toothpick in the cornbread's center is clean.

SPOON BREAD TAMALE PIE

Steps:

• Brown the meat, sauté the onions and peppers. Add the garlic, salt, pepper, tomatoes, corn and chili powder and simmer for 5 minute Stir in 1/2 c cornmeal and 1 c water. Transfer to a casserole dish.
• Heat the milk with the 1 tsp salt and butter and stir in 1/2 c cornmeal. Cook until thick. Stir in the cheese and beaten eggs. Pour over the meat mixture.
• Bake uncovered at 350°F for 1 hour or until he topping is cooked to a cake-like consistency.