Tamale Cornbread Pie

Serves: 6
Total Calories: 541


8 ounces extra lean ground beef chuck
3 cups whole-kernel cornstarch
2 cups canned tomatoes
1 cup finely chopped green bell pepper
1 onion, finely chopped
1 tablespoon chili powder
1 teaspoon cumin
1/4 teaspoon ground red pepper
2 cups tomato juice
1/4 cup unbleached flour
1 1/2 cups cornmeal
1 tablespoon baking powder
3/4 cup skim milk
2 eggs
2 tablespoons olive oil


Brown ground chuck in skillet, stirring until crumbly; drain. Stir in corn, tomatoes, green pepper, onion, chili powder, cumin, and ground red pepper. Add mixture of tomato juice and flour; mix well. Simmer, covered, over low heat for 5 minutes, stirring occasionally. Spoon into 9x13-inch baking dish.

Combine cornmeal and baking powder in bowl; mix well. Whisk milk, eggs, and olive oil in another bowl until blended. Stir into cornmeal mixture until mixed. Spread evenly over prepared layer. Bake at 425° for 20–25 minutes or until cornbread topping is cooked through.

Fun Fact: Bell Rock Lighthouse in the North Sea, eleven miles off the coast of Angus, Scotland, is the world’s oldest surviving sea-washed lighthouse. Before being built, it was estimated that the rocks there were responsible for the wrecking of up to six ships every winter, seventy ships in one storm alone. Robert Stevenson proposed and built the lighthouse with his crew between 1807 and 1810 on Bell Rock (also known as Inchcape). At 116 feet high, the light is visible from 35 miles inland. The challenges faced in the building of the lighthouse have led to it being described as one of the Seven Wonders of the Industrial World.

Nutritional Facts:

Serves: 6
Total Calories: 541
Calories from Fat: 55

This Tamale Cornbread Pie recipe is from the Recipe Hall of Fame One Dish Wonders Cookbook. Download this Cookbook today.

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