Serves 6 to 8

Tamale Pie is one of those indigenous American dishes like Chili that, although reminiscent of the flavors of Mexico, are nonetheless, thoroughly American in origin.  When we lived on Shadowpoint ranch at Lake Elsinore, my mother always made great big tamale pies in her turkey roaster whenever she was entertaining a crowd, which she did frequently.  This is her recipe, scaled down to a manageable size.

The Crust

About 3 cups of water

About 1 cup of yellow cornmeal

1 teaspoon chili powder

Salt to taste

Combine all ingredients and stir constantly over a medium heat until thick.  Allow to cool to the point where it may be handled without burning yourself.  Pour about 2/3 into a casserole and using a large wooden spoon or your hands, (in either case oil them lightly) spread the cornmeal mush to form an even shell about ½ inch thick on the bottom and sides of the dish.  Set aside.

The Filling

About 1 ½ to 2 pounds of ground beef, pork, sausage meat or combination there of

Olive oil as needed

1 large onion, diced

8 to 10 cloves of garlic, chopped

2 stalks of celery, chopped

1 bell pepper, chopped

4 to 6 large ripe tomatoes, chopped

3 to 4 tablespoons tomato paste

2 to 3 cups of beef stock, or 1 to 1 ½, 14.5 cans of commercial broth

2 tablespoons chili powder

1 tablespoon mixed dry herbs, (Italian seasoning)

1 tablespoon sugar

1 cup of corn, (cut from ears or frozen)

¼ cup chopped fresh cilantro

Salt and fresh coarse ground black pepper to taste

Dry chili flakes to taste

About 2 cups grated sharp Cheddar cheese

Sauté the meat in a heavy skillet over medium hear until lightly cooked but still a bit pink.  Break it apart as you work.  Remove the meat from the skillet with a slotted spoon and set aside.  Put the onion, garlic, celery and peppers into the skillet and lightly sauté adding a bit of olive oil if needed.  Sauté only until a bit soft and translucent but not yet beginning to brown.  Add the next 6 ingredients and continue to simmer until rather sauce like, about 10 minutes.  Return the meat to the pan, add the corn and cilantro and season to taste with salt, pepper and chili flakes.  Heat through. 

Half fill the cornmeal lined casserole dish with the tomato/meat mixture and sprinkle the top with half of the cheese.  Fill the casserole the rest of the way.  Scatter bits of the remaining cornmeal mush on the top and sprinkle with the remaining chest.  Put into a preheated 350º oven and bake for about 30 to 40 minutes or until the cheese is melted and getting a bit crusty.  Serve hot.