Corn Tamale PieLove tamales? Try this southwestern inspired recipe soon...
2 1/2 C liquid (juice from canned tomatoes + water)
1 C yellow cornmeal
2 C whole kernel corn, drained
3/4 C sliced black olives
1 C chopped onion
3 C canned tomatoes, drained (reserve juice)
1 tsp salt
1 tsp dried basil
1 tsp garlic powder
1 tsp dried Italian seasoning
In a medium saucepan over medium-high heat, bring tomato liquid to a boil. Whisk in corn meal. This must be done very briskly or it will form lumps.
In a medium skillet over medium-high heat, simmer remaining ingredients until onion starts to become transparent.
Place cornmeal mixture in a 9" x 13" baking dish, forming a thick pie crust with raised edges. Pour the corn-tomato mixture into the crust. Bake at 350° F for 1 hour.
Servings: 8 Submitted by Debby Shabo Wade
Recipe by Ann Thrash-Trumbo
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