Fall

Summer-Corn Tamale Pie

by:
May  8, 2014
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 toppings including avocado, sour cream, cheddar cheese, fresh tomato, salsa; all sprinkled with lemon and sea salt. —bobbe

  • Prep time 30 minutes
  • Cook time 45 minutes
  • Makes one large casserole serving 8-12
Ingredients
  • 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
In This Recipe
Directions
  1. Saute onion in olive oil for 3 minutes.
  2. Add garlic, continue cooking for 1-2 minutes.
  3. Add cornmeal, stir often and cook for 3-5 minutes.
  4. Add canned tomatoes and black beans. Cook another 5-10 minutes, stir often.
  5. In a separate bowl, mix together all the remaining ingredients.
  6. Combine all the above place in a large baking dish. I use the same pan I use when making lasagna, but you can also use a dutch oven which takes a little longer to bake and has less of the delightful brown crust. Bake 45 minutes to 1 hour at 350 degrees depending on choice of pan.
  7. 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!

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