Iron Skillet Tamale Pie >From Cooking with Paula Deen, September/October 2007 page 46 Louisiana has made this for years. We add hot peppers to ours. Call it Jalapeno Cornbread. But I'm sure this is pretty good too.
1 pound ground chuck 1 onion, chopped 1 red bell pepper, chopped 1 20 oz can enchilada sauce 1 8 oz can tomato sauce 1 tsp ground cumin 1 tsp chili powder ½ tsp salt 1 ½ cups shredded Cheddar cheese 2 cups self-rising cornmeal mix 1 cup cream-style corn ¾ cup milk ½ cup vegetable oil 2 large eggs 1 tsp sugar 1 tsp chili powder In a large skillet, combine ground chuck, onion, and bell pepper. Cook over medium-high heat, stirring occasionally, until beef is browned and crumbly. Drain well. Stir in enchilada sauce, tomato sauce, cumin, chili powder, and salt. Bring to a boil over medium heat. Reduce ehat and simmer 20 minutes, stirring frequently. Stir in cheese. Set aside. Preheat over to 350°. Lightly grease a 10" cast-iron skillet. In a medium bowl, combine cornmeal mix, creamIn a medium bowl, combine cornmeal mix, cream<WBR> corn, milk, oil and eggs, stirr Pour one-third of batter into skillet. Bake 10 minutes. Spoon meat mixture evenly over cornbread layer. Spoon remaining cornmeal batter evenly over meat mixture. Bake 35 to 40 minutes or until a wooden pick inserted in center of cornbread comes out clean. Cut into wedges to serve. **************New year...new news. Be the first to know what is making headlines. (http://www.aol.com/?ncid=emlcntaolcom00000026) --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
