Tamale Pie

I modified my Tennessee Cornbread recipe to be more like a tamale.

A single batch of this is perfrect for a 10″ cast iron skillet. Do a double batch in a dutch oven.

You can make a double batch in a large dutch oven.

This is pretty bland and you need to cover it with salsa before serving.

Also, smoked pork gives it a bbq flavor that may not be right for this dish.

Dianne said we needed it lighter and sweeter so I change the recipe for next time to be more like the cornbread with sugar and jalapeno.

I also split the cornbread and added baking powder to make it less dense.

INGREDIENTS:

  • 1 oz. lard
  • 1 oz. unsalted butter
  • 2 eggs
  • 3.4 Cups Self Rising White Cornmeal
  • 1.25 teaspoon of Baking Powder
  • 1/2 teaspoon of salt
  • 1/4 cup granulated sugar
  • 4 oz. Sour Cream
  • 1/2 cup of mexican cheese blend
  • 1/8 cup finely chopped jalepeno peppers
  • 2 cups pulled pork (cooked)
  • 1 cup taco sauce (I use the Ortega Style recipe)

INSTRUCTIONS:

  1. Preheat the oven to 350 degrees.
  2. Melt the lard in the bottom of a large frying pan or dutch oven.
  3. Mix everything but the pork and taco sauceand pour them into the pan.
  4. Mix the pulled pork and taco sauce and spoon evenly onto the mixture.
  5. Cook uncovered for 30 minutes or until a toothpick inserted in the center comes out clean and the top begins to look dry and starts to crack.
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