Tamale Pie
Ingredients
- 1 can corn, 7 oz
- 6 oz cheddar cheese (grated)
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 Tablespoon margarine
- 1 large onion (coarsely chopped)
- 1 large clove garlic (minced)
- 1 cup canned chopped green chilies (drained)
- 1 can crushed tomatoes, 16 oz
- 1 Tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 1 cup yellow cornmeal
- 1 egg
Instructions
- Preheat oven to 350ºF. Melt margarine in large skillet over medium high heat. Add onion and garlic and sauté 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.
Notes
If you want make the recipe vegan, substitute the cheddar cheese with a vegan cheese alternative and use a flax or chia egg replacement instead of the egg.