Subscribe
Previous Post
Do you hate when your schedule gets out of whack? I do…I am just not real flexible..it is a time thing. I get up at 4:30 and try to write my blogs before barn chores and breakfast. This morning I got up..grabbed my coffee and sat at the computer only to hear a high pitched sound..like the sound the machines make on the medical t.v. shows when the patient flatlines. And it was true. The computer had flatlined. I didn’t have the web addresses to what I needed even though I tried to punch them in 40 different ways. Sigh.
Well Marc came home and talked sternly to the computer and of course it is up and running again.
I thought perhaps I had better post some savory foods since I have been on such a dessert kick lately. This recipe is a big comfort food for me. It is very versatile, inexpensive and filling. Best of all it just tastes good. The hard thing was actually writing hte recipe for it because I just put in what I have and don’t bother to measure much. This freezes well, stores for a week in the fridge if you need it to (AS IF) and you can adjust the ingredients as you like. This recipe makes a 13″ x 9″ casserole dish, 8-10 servings at our house, probably 12-16 at someone else’s house. If you don’t need that much you can even freeze it in single serving freezer containers for a quick meal for one, or if you do once a month cooking this does freeze well.
Tamale Pie
6 cups cooked pinto beans
1 16 oz package frozen corn kernels
1 onion chopped
1 bell pepper chopped
1 clove garlic chopped fine
1 jalapeno chopped fine
oil for saute-ing
1 bunch fresh cilantro chopped
1 large can diced tomatoes.
1 tsp cumin
1 tbs chili powder
salt to taste
2 c grated colby jack cheese
For the topping:
1 1/2 white corn meal
1/4 c flour
1 tsp baking soda
1 tsp salt
2 c buttermilk
2 tbs oil or melted butter
1 egg
Preheat oven to 375.
Saute bell pepper, onion, garlic, and jalapeno until tender. Remove from heat and add corn kernels, pinto beans, chopped cilantro,canned tomatoes and seasoning. If mixture seems very dry add a little tomato juice or water. Spread in 13×9 pan. Top with cheese.
Mix cornmeal, flour, baking soda and salt in a bowl. Stir together beaten egg, melted butter, and butter milk. You can also add 1 can of chiles at this point if you like. Stir the cornmeal mixture into the egg mixture, beating until smooth. Pour over top of cheese layer and bake for 30-40 minutes, or until cornbread tests done and bean mixture is heated through.
You can add other vegetables to this. It is always fantastic.
Stumbled upon this today while googling for dinner ideas. It was wonderful. My family loved it. Vegetarian comfort food rocks!
Love this recipe and have made it for groups, which have received it with gusto. I do, however, often include ground beef or turkey. And I don’t use as much cilantro, because of my husband’s aversion to it.
It’s gorgeous coming to the table in a black cast iron skillet. The grandkids can’t get enough.
Jennifer-can you fix my water heater before the barn? :)
Heather and Sylvia- It IS yummy AND delicious.
Claudette- Your version sounds fabulous! I need to try it that way next time. I would not have thought of ementhal
I just loved this pie..Made me feel connected to this continent. I changed a few things: fresh tomatoes, fresh corn off the cob (sautééed with the jalepenos mix etc) used ementhal cheese (3 cups), Added some tunisian chilies (preserved in oil & garlic) to the cornbread mix. Used half the cilantro. Mixed black beans and pinto together. Just to die for!
Sound delicious to me .
Oooh yummy, that looks good!
That looks so good. I need to come visit for an extended vacation — you cook and we’ll get to work on that barn. I do hope the rest of your week goes better :)
Hey, I am baking something tomorrow (you’d be proud) nothing fancy but the boy and I are cranking up the cookie machine. The machine being me since he always gets bored half way through.