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Author Notes: I've developed and fine-tuned this version of Tamale Pie over the years. It is truly delicious and especially so when garnished with seasonal toppings including fresh avocado, cubed, sprinkled with lemon and sea salt. —bobbe
Makes one large casserole serving 8-12
- 1 large sweet Vadalia onion
- 1/2 cup olive oil
- 2 large cloves minced garlic
- 2 cups yellow organic cornmeal
- 1 28 oz. can San Marzano diced tomatoes
- 1 15 oz. can rinsed organic black beans
- 2 eggs
- 1 cup whole milk
- 2 cups corn kernels sliced from 4 ears freshly-picked corn from organic farm
- 1 can Santa Barbara Olive Co. California large pitted ripe olives, 6 oz.
- 1 teaspoon salt
- 2 tablespoons Penzey's Southwest Seasoning or chili powder of your choice
- toppings for individual servings, see instructions
- Saute onion in olive oil for 3 minutes.
- Add garlic, continue cooking for 1-2 minutes.
- Add cornmeal, stir often and cook for 3-5 minutes.
- Add canned tomatoes and black beans. Cook another 5-10 minutes, stir often.
- In a separate bowl, mix together all the remaining ingredients.
- Combine all the above and bake 45 minutes to 1 hour at 350 degrees.
- Place a generous serving in individual serving bowls, top with grated cheddar, homemade salsa, fresh cilantro and fresh-cut tomatoes, cubed avocado sprinkled with lemon and sea salt, a generous spoonful of sour cream . . . this is up to the cook's creative vision but don't skip the avocado!
- This recipe was entered in the contest for Your Best Recipe with Corn