I wonder if you could make up some cornmeal muffin mix putting half of it on the bottom of a pie tin and baking for a while, then add your filling putting the rest of the muffin mixture on the top and then finish baking it. This way you are only mixing up the mix which does not take too long usually just until blended. ----- Original Message ----- From: "Jennifer Chambers" <[email protected]> To: <[email protected]> Sent: Wednesday, November 11, 2009 9:53 PM Subject: Re: [CnD] help with ingredient tamale pie
Your topping sounds very easy, Dee, and I like the fact that it gets a bit crusty on both the top and the bottom. The only problem I would have is the stirring for six minutes. I have hand problems and just could not manage that. Does nyone have a cornmeal topping for tamale pie that doesn't require boiling and stirring? Dee, I hope if you try my recipe that you do like it. It freezes quite nicely, and you can reheat it in the microwave for 7 to 8 minutes, then let stand 2 minutes. (I forgot to mention that in the original post.) Jennifer On 11/11/09, leverenz <[email protected]> wrote: > Jennifer > This sounded pretty darn good. I was surprised how easy the topping was to > make because most of my other recipes kind of call for adding the cornmeal > slowly to the boiling liquid and stirring vigorously to avoid lumps, which I > do but... this recipe had me bringing 2 cups of mil, 2 cups of chicken broth > (I use 2 cups of water and 2 chicken bullion cubes) and 1-1/2 cups of > cornmeal to a boil on medium, reducing the heat and stirring for about 6 > minutes until it thickened, then you mix in a couple of tablespoons of > butter. It was really easy and good. I can't wait until the next time I > have left over chili. The cornmeal never got quite like bread. It did get > a bit crusty but stayed very smooth and that was both at the bottom and top > of casserole. You can bet I will be experimenting with this one. > Dee > > ----- Original Message ----- > From: "Jennifer Chambers" <[email protected]> > To: <[email protected]> > Sent: Tuesday, November 10, 2009 9:09 PM > Subject: Re: [CnD] help with ingredient tamale pie > > > Dee, I recently wanted to make a tamale pie, which I had not done in > years, and I realized I just didn't feel like making the cornmeal > topping, then suddenly didn't feel like making the traditional tamale > pie, so I invented the following: > > 1 pound hamburger, browned and drained > 1 14-ounce can black beans, rinsed > Spike or seasoned salt to taste > Seasoned pepper to taste > Onion powder to taste > 1/2 teaspoon sweet basil, optional > 1 15-ounce can whole kernel corn, drained > 1 14-ounce can black olives, drained and split into pieces > One small jar Ragout thick and chunky spaghetti sauce > 2 cups shredded Mozzarella cheese > Italian bread crumbs > > Season and brown the beef; drain thoroughly. Spray a 9-inch by > 13-inch cake pan with cooking spray. Put the hamburger, beans, corn, > olives and Ragout sauce in the pan and mix together. Spread cheese > atop the meat mixture. Spread enough bread crumbs over the top so > that the entire surface is covered. Bake, uncovered, at 400 degrees > for about 45 to 50 minutes, until heated through and there is a bit of > a crusty feeling to the top. Let stand about 15 minutes before > serving. > > NOTE: You can add or change ingredients according to your personal > taste; just be certain you have enough room in the pan so that it > doesn't bubble over during cooking. > > Jennifer > > On 11/10/09, leverenz <[email protected]> wrote: >> ah, I would have not considered that. I am going to use chicken base >> which >> is much like bullion cubes or crystals. >> I am butchering a recipe. I have left over beef stew so instead of the >> chili tamale pie I thought I would make this casserole using my stew you >> know.. cornmeal muffins without the muffin part? *smile* Sure it will >> turn >> out sort of like polenta which to me is the Italian name for cornmeal >> cakes? >> Dee >> >> ----- Original Message ----- >> From: "Jan" <[email protected]> >> To: <[email protected]> >> Sent: Tuesday, November 10, 2009 2:49 PM >> Subject: Re: [CnD] help with ingredient tamale pie >> >> >> If you're using canned or bouillon chicken broth, you don't necessarily >> have to add salt. >> >> -----Original Message----- >> From: [email protected] >> [mailto:[email protected]] On Behalf Of leverenz >> Sent: Tuesday, November 10, 2009 3:42 PM >> To: c n d >> Subject: [CnD] help with ingredient tamale pie >> >> >> Hi, >> I am making a recipe in a couple of hours that calls for a cornmeal >> topping but I do not have the amount of salt so I need some ideas of >> about how much since I don't use cornmeal all that much the recipe is >> calling for 2 cups of chicken broth, 2 cups of water and 1-1/2 cups >> cornmenal and salt? how much do ya think? thanks >> Dee >> >> Any idiot can face a crisis; it is this day-to-day living that wears you >> out.. 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