Tamalie Pie

A long time ago I was introduced to Tamale Pia, through my old friend Betty Crocker. Alas I gave my copy to my son and since was called upon to make the faithful dish again. Only I was given a challenge, to make it more summery, what was intended by that was that it should be finger food. I rose to the task and now present to you my versions, both traditional and modified: CATEGORY: One Pot Wonder Recipe Name: tamale pie Ingredients: 3 lbs hamburger 1 red onion, chopped 2 T chili powder 1 t coriander 1 t cumin 1/2 t tumeric 2 cans Rotel HOT 4 cups kernel corn 2 c diced green chilis 4 c diced tomatoes 2 cans olives 1 1/2 c dry black beans 1/2 t salt Steps: * soak black beans in water overnight, or hot water at least 1 hour before preparing * after soaking beans, in a separate pan add water to cover them +1" and bring them to a boil * once the beans have come to a boil lower the heat to med-low and simmer covered for about 1 hour or until soft * while beans are cooking mix hamburger, onion, chili powder, coriander, cumin, and tumeric * cook on medium high heat until it begins to render then turn head to low * when hamburger is fully rendered drain fat then add all remaining ingredients, except beans * when beans are fully soft, drain them then add them to rest of mix * simmer mix until half of liquid steams away, remembering to stir periodically put in baking pan and put favorite cornbread batter on top and bake at 350 for 1 hour. Personally I suggest my Corn Bread recipe. NOTES: If you want more of a loose meat sandwich you can serve this filling over Cornmeal Puff with sour cream. CATEGORY: Starches Recipe Name: Corn bread Ingredients: 1/4 c butter 2 eggs 1 16oz can corn, drained 1/2 t salt 1/4 c honey 1/2 c yogurt 1 c cornmeal 2 t baking powder 1 1/2 c cheddar cheese, grated Steps: *mix all ingredients until smooth *put in greased and floured pan *bake at 350 for 30-60 minutes, depending on pan until knife inserted comes out clean NOTES: * if you like a really moist corn bread you can use vegetable oil, but I highly recommend *against* it. Butter in this recipe creates a perfect texture and consistency. You could probably also use lard or bacon drippings. CATEGORY: Starches Recipe Name: Cornmeal Puff Ingredients: 1 1/2 c milk 1/3 c corn meal 3 T butter 1/2 t salt 1 c sharp cheddar cheese, grated 5 egg yolks 5 egg whites Steps: * in a double boiler, heat milk, corn meal, butter and salt until thick and steamy, stirring occasionally * as soon as you get the double boiler started, start separating eggs and grating cheese * when corn meal mush is ready whisk in cheese, then egg yolks, one at a time * use mixer to take egg whites to firm peaks * fold egg whites and mixture together, being careful to mix completely, but not over mix. * put parchment paper on a cookie sheet and spread batter evenly over entirety of pan * bake at 350 for 35 minutes NOTES: This recipe comes from "Rodale's Naturally Great Foods Cookbook" by Nancy Albright (author of the Rodale Cookbook)