*  Exported from  MasterCook Mac  *
                                 Tamale Pie
 Recipe By     :
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Casseroles
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1 1/2  cups          cold water
    1 1/2  cups          yellow cornmeal -- stone ground
    1 1/2  teaspoons     salt -- divided
    2      cups          boiling water
    1      large         ground beef
      1/2  cup           onion -- chopped
    2      tablespoons   flour
    1      teaspoon      chili powder
    1      can           tomatoes -- 1 pound
    1      can           tomato sauce -- 8 ounces
    1      can           whole kernel corn -- 8 3/4 ounces
 Combine cornmeal and cold water; mix well.  Add 1/2 teaspoon of the salt to
 the boiling water.  Slowly add the cornmeal/cold water mixture to the boiling
 water, stirring constantly; bring to a boil.   Reduce the heat, partially
 cover the pan, and cook slowly for about 7 minutes, stirring often.
 Grease a 2-quart casserole dish.  Line the bottom and sides of the casserole
 with the hot cooked mush.
 Fry the beef and the onion in a frying pan until brown and well crumbled;
 drain off any excess grease.  Stir in flour, remaining 1 teaspoon salt and
 chili powder.  Add the tomatoes, breaking them up into chunks with a spoon.
  Stir in the tomato sauce and corn.  Spoon into mush lined casserole.
 Bake at 350x until hot and bubbly, about 40-45 minutes.
 From _Best Recipes from the Backs of Boxes Bottles Cans and Jars_ by Ceil
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 This recipe looks pretty good, but . . . Tamale pie is one of those things
 that I sort of “wing” without a recipe.  And I make it the way my mother used
 to make it, which is that sometimes I put cornmeal on the bottom and
 sometimes not but I *always* put the cornmeal mush on the top (like shepherds
 pie) and sprinkle a little grated cheese on the top towards the end of the
 baking.  So, just consider the possibilities.