Anne Bancroft's Tamale PieTammy Lobb
I use this for meatless dinners.
- prep time:
- 20 min
- total time:
- 45 min
- 2 tablespoons butter
- 1/2 cup chopped onions
- 1/3 cup chopped green pepper
- 1 can (19 oz.) kidney beans, rinsed and drained
- 1 can (8 oz.) tomato sauce
- 2 teaspoons chili powder
- 1/2 teaspoon oregano
- 1/2 teaspoon cumin
- 1 cup cornmeal
- 2 teaspoons sugar
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 egg, beaten
- 1/3 cup milk
- 2 tablespoons melted butter
- 1 package (10 oz.) frozen corn, thawed
- 1/2 cup grated cheddar cheese
Preheat oven to 350 degrees. Grease a 9-inch pie plate.
In medium skillet melt butter over medium heat. Add onions and green pepper. Sauté until tender, 10 minutes. Remove from heat and stir in beans, tomato sauce, chili powder, oregano, and cumin. Set aside.
In medium bowl combine cornmeal, sugar, salt and pepper. Stir in egg, milk and butter. Stir in corn. Press mixture into prepared pie plate.
Spoon bean mixture into piecrust. Bake 20 minutes. Remove from oven and sprinkle with cheese.
Bake 5 minutes more or until cheese is melted.
Let stand 5 minutes.
Serve with leafy green salad or green vegetable.