Emily sent this

Tamale Pie

Our mother, Clara, would make this for potluck socials at the Nestor Methodist Church, which had the same birthday as hers, 1896. I can think of lots of ways to spice this to give it more flavor – like adding garlic, diced green chiles or salsa. People loved it with just tomato sauce on top.

2 cups yellow corn meal

3 eggs, well beaten

4 teaspoons chile powder

1 large onion, minced

1 can tomato sauce (I imagine the small size)

2 tablespoons fresh parsley, minced

1 can corn

2 pounds ground beef

1 teaspoon salt

1 can diced tomatoes

1 green pepper, chopped

1 can black olives

 

Mix thoroughly and bake at 325 degrees for 1 to 1 1/2 hours. Pour hot tomato sauce over before cutting into serving pieces. This should be lightly covered at first to prevent getting too brown.

No idea how many it serves or what size pan.

Note:  My own mother Frances also made a tamale pie, but she put the canned tamales  - kind of chopped up a bit - instead of the ground beef.