NOT-SO-CORNY TAMALE PIE
Looking for a tamale pie, but not crazy about all that corn? This dish doesn't have bits of corn, it is a nice meat-and-beans dish.
Provided by KARENINCOLORADO
Categories World Cuisine Recipes Latin American Mexican
Time 40m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Heat oil in a cast-iron skillet over medium-high heat; saute onion until lightly browned, 5 to 10 minutes. Add ground beef; cook and stir until beef is browned and crumbly, 5 to 10 minutes. Mix pinto beans and black beans into beef mixture.
- Sprinkle Mexican cheese blend over beef-bean mixture; stir. Mix diced tomatoes with green chile peppers into beef-bean mixture.
- Mix corn bread mix, milk, and eggs together in a bowl until batter is smooth. Spread batter over top of beef-bean mixture.
- Bake in the preheated oven until a toothpick inserted in the center of the cornbread comes out clean, 15 to 20 minutes.
Nutrition Facts : Calories 571.4 calories, Carbohydrate 58.2 g, Cholesterol 109.9 mg, Fat 25 g, Fiber 6.4 g, Protein 28.4 g, SaturatedFat 9.2 g, Sodium 1611.4 mg, Sugar 7.9 g
BLUEBERRY PIE WITH A CORNMEAL CRUST
This recipe came to The Times from Diana Scott-Sho of the Luscious Little Dessert Company in Yonkers. A picture of this pie prompted many an email from readers asking where they could get the recipe. What sets this pie apart from the usual summer berry is twofold. First, there's the nubby cornmeal crust, nearly as sweet as a cookie but still flaky. Second, there is the blueberry syrup drizzled on the top. This was a genius move on Ms. Scott-Sho's part. Rather than just letting the overflowing sugary juice fossilize on the baking sheet, she spoons it while still bubbling hot over the top of the pie. Not only does this make cleanup slightly easier, it adds a completely different textural experience. You get the jammy, juicy fruit, the crisp crust and then the syrup, which thickens into something akin to soft fruit leather, and far tastier.
Provided by Melissa Clark
Categories pies and tarts, dessert
Time 3h
Yield One 9-inch pie
Number Of Ingredients 13
Steps:
- Make the crust: blend flour, cornmeal, sugar and salt in a food processor. Add butter and shortening, then pulse until mixture resembles coarse meal. Add 4 tablespoons ice water and blend until dough forms a ball, adding more ice water, a half-tablespoon at a time (up to 2 additional tablespoons), if dough is dry. Divide dough in half, flatten into two round disks, wrap in plastic and chill at least 1 hour.
- Meanwhile, in a large bowl, make the filling: whisk together sugar, cornstarch, salt and lemon zest. Fold in 4 cups blueberries, lemon juice and 1 tablespoon water. Let stand at room temperature about 45 minutes until juices form. Gently fold in the remaining 2 cups blueberries.
- Heat oven to 400 degrees. On a floured surface, roll out one dough round. Transfer rolled-out dough to a 9-inch pie pan and fill with blueberry mixture. Roll out the second dough round, then use it to cover the pie, decoratively crimping together dough edges to seal. Score top crust with a knife so pie can vent. Brush with milk and sprinkle with Demerara sugar.
- Place pie pan on a rimmed cookie sheet and bake for 25 minutes. Reduce oven temperature to 350 degrees and continue baking until crust is golden brown and filling is bubbling, about 35 minutes more. Spoon any escaped juices onto pie. Transfer to a rack and cool completely before serving.
CORNMEAL PIE
"IF MAMA had time, she'd make these pies on Saturday night. She always made two so we could have one for dessert on Monday, too. One pie server our family very nicely, and there was never any left over."
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 2 pies (8 servings each).
Number Of Ingredients 10
Steps:
- In a large bowl, cream butter and sugar. Beat in eggs, one at a time. Add corn syrup, milk and vanilla; mix well. Fold in cornmeal and flour. Pour into pastry shells. , Bake at 350° for 25 minutes. Reduce heat to 300°. Bake 20-25 minutes longer or until set (cover edges with foil during the last 15 minutes to prevent overbrowning if necessary). Cool on a wire rack. Garnish with whipped cream if desired. Refrigerate leftovers.
Nutrition Facts : Calories 415 calories, Fat 20g fat (11g saturated fat), Cholesterol 77mg cholesterol, Sodium 269mg sodium, Carbohydrate 59g carbohydrate (35g sugars, Fiber 0 fiber), Protein 3g protein.
SOMBRERO PIE
My daughter recently bought me some vintage cookbooks. This recipe came from Betty Crocker's Dinner in a Dish, published in 1965.
Provided by loof751
Categories Savory Pies
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 400. Peel and slice the onion. Drain the corn.
- Brown the meat and onion in a large skillet until meat is cooked through and onion is tender.
- Stir in the tomato juice, corn, and seasonings. Simmer 10 minutes.
- Pour the meat into a 11x7 baking dish.
- In a large bowl, mix the flour, cornmeal and salt. Mix in oil until mixture looks like fine crumbs.
- Add the water and blend until a soft dough forms (add a little more oil if necessary). Roll between 2 sheets of waxed paper into a 12x7 rectangle.
- Peel off the top sheet of waxed paper. Place pastry on top of meat mixture, then peel of the second piece of waxed paper. Cut 4 slits near the center of the pastry.
- Bake in 400 degree oven for 30-35 minutes.
Nutrition Facts : Calories 873.2, Fat 50.3, SaturatedFat 11.7, Cholesterol 91.9, Sodium 1693.1, Carbohydrate 75, Fiber 7, Sugar 10, Protein 35.1
CORNMEAL SOMBRERO PIE
I've been making this dish in winter instead of chili for the last 20 years. Although there's just the two of us, we rarely have much left over.
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 4-6 servings.
Number Of Ingredients 14
Steps:
- In a skillet, cook beef, pork and onion over medium heat until meat is no longer pink; drain. Stir in the tomato juice, corn, chili powder, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Pour into a greased 11x7-in. baking dish., In a bowl, combine the flour, cornmeal and salt. Cut in shortening until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Roll out into a 12x8-in. rectangle; place over the meat mixture. Bake at 400° for 30-35 minutes or until golden brown.
Nutrition Facts :
VEGGIE POT PIE WITH CORNMEAL PIE CRUST
Provided by Damaris Phillips
Categories main-dish
Time 1h35m
Yield 4 servings
Number Of Ingredients 19
Steps:
- For the crust: Combine the flour, cornmeal, and salt in a food processor and pulse to combine. Add the butter and pulse just until it resembles coarse crumbs.
- In a small bowl, whisk together the egg yolk and 2 tablespoons ice water. With the processor running, drizzle in the yolk mixture. The dough should just come together. If it looks dry add more water, up to 4 tablespoons.
- Turn the dough out onto a floured surface and knead until it comes together; it will be stiffer than a regular pie crust because of the cornmeal. Divide into four pieces, press into discs, and wrap in plastic wrap. Refrigerate for 30 minutes.
- Preheat the oven to 400 degrees F.
- For the filling: Toss the potatoes, yam, parsnips, celery and mushrooms with 4 tablespoons oil.
- Season with salt and pepper and spread evenly on a baking sheet. Roast, tossing once halfway through, until golden brown, about 20 to 25 minutes. You don't want to cook these all the way though since they will cook more in the pot pie. (They should be al dente, but starting to get some color.)
- Combine the flour and remaining 4 tablespoons oil in a saucepan over medium heat and cook until smooth and bubbly like pancake batter, about 3 minutes. Whisk in the mushroom broth. Simmer until thick enough to coat the back of a spoon. Season to taste and remove from the heat.
- Add the roasted veggies to the mushroom broth along with the peas, thyme, rosemary and sherry vinegar. Divide the filling among four 8-ounce ramekins.
- Remove the dough from the fridge and roll each into a 5-inch disc. Wet the rim each ramekin and lay a crust over the top. Poke each 5 or 6 times with a fork and place in the oven. Bake until the crust is golden brown, about 20 to 25 minutes.
CORNMEAL PATE BRISEE
Try making this cornmeal pate brisee as the base for our Rhubarb Galette.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Yield Makes enough for two 9-inch single-crust pies or one 9-inch double-crust pie
Number Of Ingredients 6
Steps:
- Place the flour, cornmeal, salt, and sugar in the bowl of a food processor, and pulse several times to combine. Add the butter, and process, until the mixture resembles coarse meal, about 10 seconds. With the machine running, pour the ice water through the feed tube in a slow, steady stream, until the dough just holds together (do not process for more than 30 seconds).
- Turn out dough onto a clean work surface. Divide in half, and place each half on a piece of plastic wrap. Flatten each to form a disk. Wrap, and refrigerate at least 1 hour or up to 1 day before using.
MIXED-GREENS PIE WITH CORNMEAL CRUST
Provided by Sara Dickerman
Categories dinner, lunch, main course, side dish
Time 1h45m
Yield Serves 6
Number Of Ingredients 15
Steps:
- Preheat the oven to 375 degrees. Grease a 10-inch straight-sided skillet or baking pan with 2 tablespoons of the olive oil. In a deep-sided sauté pan at least 12 inches wide, heat 1/3 cup olive oil over medium heat. Add the leeks and cook, stirring occasionally, until they have softened but not colored, about 10 minutes. Add as many of the greens as can fit in the pot, along with 1 teaspoon salt. Stir and cover until the greens have wilted, 2 to 3 minutes. Add the remaining greens, stir, and cover until they have wilted, another 2 to 3 minutes. Remove from the heat and stir in the scallions, dill and parsley. Transfer the mixture to a colander set over a bowl and let cool to room temperature.
- Meanwhile, in a large bowl, mix the kefalograviera, ricotta and manouri. Squeeze excess liquid from the cooled greens and add them to the cheeses. Season to taste with salt and pepper. Stir in the eggs and set aside.
- In a small saucepan, heat the milk over medium heat until it starts to bubble. Whisk in the cornmeal and 1 teaspoon salt. Continue stirring as the mixture thickens into an almost unstirrable paste. Remove from the heat. With lightly floured fingers, press half of the mixture into a thin layer across the bottom of the prepared pan. Top with the greens and cheese filling, spreading each evenly to the edges. Stir about 1/2 cup water into the remaining cornmeal to make a milkshake-thick batter (there will be a few lumps). Pour the thinned batter across the filling (some greens will poke through). Drizzle the remaining tablespoon of olive oil across the top of the pie. Bake until firm and golden brown around the edges, about 1 hour.
- Serve warm or at room temperature, with Greek yogurt on the side.
Nutrition Facts : @context http, Calories 301, UnsaturatedFat 5 grams, Carbohydrate 33 grams, Fat 12 grams, Fiber 3 grams, Protein 16 grams, SaturatedFat 7 grams, Sodium 611 milligrams, Sugar 5 grams, TransFat 0 grams
CORNMEAL PIE DOUGH
This dough forms the crust for Acorn Squash and Honey Pies.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Yield Makes four 5-inch pie crusts
Number Of Ingredients 6
Steps:
- In large bowl, mix together flour, cornmeal, sugar, and salt. Using your fingers, mix in butter until crumbly. In a small bowl, combine egg yolks and 3 tablespoons ice water. Add egg-yolk mixture to flour mixture. Using a fork, mix quickly and lightly. Knead dough lightly in bowl until dough holds together; add up to 1 tablespoon ice water if dry. Divide dough into four equal balls. Press each ball into a disk; wrap in plastic. Chill until firm, about 30 minutes.
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