Tamale pie holds a wistful place in my (Kate) heart. In my late teens, I was at my friend’s house while her graduate student older sister, Cynthia, was home for visit. Cynthia was baking something that smelled really good for dinner, so I couldn’t help asking about it. And even though I wasn’t staying for dinner, she invited me to taste. Tamale pie, she told me. I didn’t even know such a thing existed.
When I asked for the recipe, Cynthia showed me where it was on the cornmeal package and explained that she had substituted beans for meat, since she was vegetarian. Well, I never was able to find that brand of cornmeal or the recipe for it. Cynthia lived in Indiana and this was before email. Sometimes, when you long for a recipe out of reach, you feel unprotected, and as though you will never be wise to life’s more important secrets.
We want to protect you, Readers, from such feelings. And we want to invite this culinary embrace into your lives. Our recipe for Tamale Pie has been years in the making. Unlike Cynthia’s it has meat (pork sausage, to make it rich and flavorful, and ground chicken, to keep the richness in balance). This isn’t her recipe—I don’t know what that was. But I think of her when I make it, and feel grateful for her goodness to me and to my friend, her sister.
We messed up the grocery list this week and had red pepper instead of green. The pie was still very good, but we like green best.
Tamale Pie
2 teaspoons vegetable oil
1 large onion
1 green pepper
2 cloves garlic, peeled and chopped
1/2 pound ground chicken, turkey, or beef (we like chicken)
1/2 pound Italian-seasoned sausage (pork or chicken)
1 teaspoon salt
1 tablespoon taco seasoning
3/4 teaspoon coriander
1/2 teaspoon oregano
1 8-ounce can tomato sauce
4 long carrots, peeled, quartered and diced small)
1 15-ounce can white beans, rinsed and drained (pinto or kidney beans also work)
2 cups grated cheddar or Colby Jack
sour cream for garnish
Cornbread topping:
1/3 cup (3 ounces) cornmeal
2/3cup (7.5 ounces) flour (see note)
2 tablespoons (5 ounces) granulated sugar, optional
1 teaspoon baking powder
1/2 teaspoon soda
1/2 teaspoon salt
1 egg
3/4 cup milk
Heat the oven to 400 degrees.
In a large sauté pan, sauté the onion and green pepper over medium-high heat for 5
minutes. Add garlic and spices (taco seasoning, coriander, and oregano) and sauté an
additional 30 seconds. Add the meats and salt and break the meats into small pieces as
you brown them with the vegetables for an additional five minutes—until the meat is
cooked through. Add the tomato sauce, beans, and 1 cup cheese, then remove to a
casserole dish.
Sprinkle remaining 1 cup cheese over the top of the filling mixture.
*Make the topping by mixing the dry ingredients, adding milk and egg, then stir.
Pour cornmeal mixture over the filling and bake for 35-45 minutes. We let it settle for ten minutes before serving, but that’s not strictly necessary. We think the sour cream is necessary, however. Bon appétit.
*Alternatively, you can use a Jiffy cornbread mix. This is easier, but be aware the mix is a bit sweet. Make the topping by mixing 1 egg, milk, and the cornbread mix with a fork.
