This particular recipe for Tamale Pie came from a magazine and dates back to the mid 1920's! This recipe was a big hit with folks back then and remains a hit at our homestead today. It's a tasty dish that is sure to please!
1 pound ground beef roast 1/4 cup seedless raisins
2 tablespoons oil 1/2 cup diced tomatoes
1 onion chopped small 3 cups liquid (stock & water)
1/2 teaspoon salt 1 cup cornmeal
1/4 teaspoon ground pepper 2 teaspoons salt
A pinch of chili pepper
Grind the beef and brown in hot oil. Add enough water to cover. Simmer until the meat is tender. Add the onion, 1/2 teaspoon salt, 1/4 teaspoon of ground pepper, a pinch of chili powder, along with the diced tomatoes and raisins. Drain and set aside saving the liquid broth.
Measure the stock from cooking the beef. Add water to make 3 cups. Bring the stock to a boil and stir in the cornmeal and 2 teaspoons of salt. Cook for one hour.
Line a deep dish buttered baking dish with some of the cornmeal mixture and then fill with the cooked meat. Cover the top of the meat mixture with the remaining cornmeal.
Bake at 350 degrees or steam for one hour.
If desired, serve hot with hot Tomato sauce. (Recipe follows)
Tomato Sauce for Tamale Pie
1 cup tomatoes 4 Tablespoons flour 3 tablespoons hot fat
1 cup water 1/8 teaspoon pepper 1/2 teaspoon salt
1 bay leaf 1 sprig of parsley 1 onion
Combine tomatoes, water, bay leaf, and parsley. Cook in a covered kettle until the tomatoes are soft. Strain. Slice the onion and brown on the stove in the hot fat; remove the onion and brown the flour in the hot fat until golden brown. Add the strained tomatoes slowly into the flour mixture stirring constantly. Add salt and pepper and cook until thickened. Serve hot over Hot Tamale Pie.