Recipe: Skye’s Tamale Pie

This recipe was created by my friend Skye, when she was a student in the Hotel and Restaurant Management program of Cambrian College’s School of Hospitality and Tourism in Sudbury. It was published in Cambrian's "the spice of life" column in the Sudbury Star on May 30, 1990.

Skye’s Tamale Pie

  • 1 tbsp. olive oil, or vegetable oil
  • 1 large onion, chopped
  • 1/2 cup chopped green pepper
  • 1 clove garlic, minced
  • 1 pound ground beef
  • 1 16-oz. can tomatoes in puree, chopped
  • 3/4 cup water
  • 2 tbsp. chili powder
  • 1/4 tsp. cumin
  • 3/4 tsp. salt, divided (1/4 and 1/2)
  • 1/4 cup pimento, chopped
  • 1 8-oz. can whole kernel (niblets) corn
  • 3/4 cup cornmeal, divided (1/4 and 1/2)
  • 2 eggs
  • 1.5 cups milk
  • 1 cup shredded old cheddar cheese
    1. Preheat oven to 350 degrees F.
    2. In a large skillet, heat oil over medium heat. Add onion, green pepper, garlic.
    3. Saute about three minutes. Add beef; cook about seven minutes until meat is browned.
    4. Add tomatoes, water, chili powder, cumin, and 1/4 tsp. of salt. Gradually stir in 1/4 cup of the cornmeal.
    5. Cook, stirring constantly until thickened. Spoon into two-quart casserole. Saute niblets corn in skillet one to two minutes. Spread in layer over mixture in casserole; top with chopped pimento.
    6. In a medium bowl, beat eggs. In medium saucepan, heat milk and remaining 1/2 tsp. salt over medium heat. Gradually stir in remaining 1/2 cup cornmeal. Cook, stirring constantly until thickened. Gradually stir in eggs, off heat. Stir in cheese. Spoon over meat mixture. Bake 55-60 minutes or until golden brown. Garnish with cheese, parsley.

    I made this dish for a special Birthday dinner for a friend, and it received rave reviews.

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    Last modified on February 12, 1997. Converted to dot-com web site on February 18, 2000. Copyright © 1997,2000 by Badinage Publications. All rights reserved.