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Prep time
30 minutes
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Cook time
45 minutes
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Makes
one large casserole serving 8-12
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
Ingredients
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1
large sweet Vadalia onion
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1/2 cup
olive oil
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2
large cloves minced garlic
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2 cups
yellow organic cornmeal
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1
28 oz. can San Marzano diced tomatoes
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1
15 oz. can rinsed organic black beans
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2
eggs
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1 cup
whole milk
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2 cups
corn kernels sliced from 4 ears freshly-picked corn from organic farm
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1
can Santa Barbara Olive Co. California large pitted ripe olives, 6 oz.
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1 teaspoon
salt
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2 tablespoons
Penzey's Southwest Seasoning or chili powder of your choice
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toppings for individual servings, see instructions
Directions
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Saute onion in olive oil for 3 minutes.
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Add garlic, continue cooking for 1-2 minutes.
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Add cornmeal, stir often and cook for 3-5 minutes.
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Add canned tomatoes and black beans. Cook another 5-10 minutes, stir often.
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In a separate bowl, mix together all the remaining ingredients.
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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.
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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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