This was in an email sent to us from Karen in response to Jodi’s Chicken Tamale Casserole:

SPOON BREAD TAMALE BAKE
1/4 olive oil
1 cup chopped onion
1 ½ lb ground chuck
1 clover garlic, minced
½ cup chopped green pepper
1 – #2 can tomatoes (2 1/2 cups)
1 – 12 oz can whole kernel corn
1 TBSP salt
1 1/2 TBSP chili powder
1/4 tsp black pepper
1/2 cup corn meal
1 cup water
1 tsp salt
1 1/2 cup milk
1/2 cup corn meal
2 TBSP butter
2 eggs beaten lightly
1 cup grated cheddar cheese

In oil, in skillet, brown chuck, onions, garlic, green pepper; cook, stirring, until onions are golden. Stir in tomatoes, corn, 1 TBSP salt, chili powder & pepper. Simmer 5 minutes. Stir in 1/2 cup corn meal mixed with water; cover, simmer 10 minutes, add olives, turn into 3 quart casserole. Meanwhile heat milk with 1 tsp salt & butter, slowly stir in 1/2 cup corn meal; cook stirring until thickened. Remove from heat; stir in cheese and eggs, pour over meat mixture. Bake 1 hour 10 minutes, 375. If refrigerated, if not bake only 30 – 40 minutes.

* We have had several comments that there is too much salt in this recipe.  This is the exact way the recipe was emailed to us so that’s how it was posted. If it looks like too much salt to you, then definitely take some out!  Thanks for the emails!



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