Tamale Pie

1 can (7 oz) corn
6 oz cheddar cheese, grated
1 teaspoon dried thyme
1 teaspoon dried basil
1 teaspoon dried oregano
1 Tablespoons margarine
large onion, coarsely chopped
large clove garlic, minced
1 cup canned chopped green chilies, drained
1 (16 oz) can crushed tomatoes
1 Tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon salt
1 cup yellow cornmeal
1 egg

Preheat oven to 350ºF. Melt margarine in large skillet over medium high heat. Add onion and garlic and saute over medium heat 2-3 minutes, or until soft. Add corn, herbs, chilies, tomatoes and their juice, chili powder, cumin and salt to skillet. Stir to combine and cook 8-10 minutes. Meanwhile, combine buttermilk and cornmeal in small saucepan and bring to a boil over medium heat. Reduce heat and cook, whisking constantly, 3-4 minutes, or until mixture is thickened. Remove pan from heat, add egg, and stir well to blend. Add cornmeal mixture to skillet and stir until all ingredients are well combined. Turn mixture into shallow 2 quart baking dish or 4 individual gratin dishes. Place pie in oven and bake, uncovered, 20 minutes. Sprinkle pie top with grated cheese and bake another 5-10 minutes, or until cheese is melted. Remove pie from oven and serve immediately.

Leave a Reply