Sarah's Tamale Pie With Cornbread Crust Recipe

Name: Sarah's Tamale Pie With Cornbread Crust
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large onion, chopped; 1 12 lbs hamburger; 1 (10 ounce) can tomato soup; 1 (12 ounce) can whole kernel corn; 2 (4 ounce) canschopped ripe olives; 1 tablespoon chili powder; 1 teaspoon salt; ½ cup flour; ¾ cup yellow cornmeal; 1 teaspoon baking soda; 1 teaspoon salt; 1 egg, well beaten; 1 cup buttermilk; 2 tablespoons salad oil

Servings: persons

1 large onion, chopped
1 12 lbs hamburger
1 (10 ounce) can tomato soup
1 (12 ounce) can whole kernel corn
2 (4 ounce) canschopped ripe olives
1 tablespoon chili powder
1 teaspoon salt
½ cup flour
¾ cup yellow cornmeal
1 teaspoon baking soda
1 teaspoon salt
1 egg, well beaten
1 cup buttermilk
2 tablespoons salad oil

1
Fry hamburger and onion together in skillet, breaking the meat up into small pieces.
2
When the meat is brown, remove as much fat as possible.
3
Add the remaining ingredients, mix well and simmer 5 minute
4
Turn mixture into baking dish or leave in skillet.
5
Cover with cornbread crust and bake for 20 min at 400 degrees.
6
Crust - Mix and sift dry ingredients.
7
Combine egg, oil and buttermilk.
8
Add to dry ingredients, stirring just until well mixed.
9
Spread batter evenly over hot meat mixture and bake.

679

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 large onion, chopped, 1 12 lbs hamburger, 1 (10 ounce) can tomato soup, 1 (12 ounce) can whole kernel corn, and more.

Yes, Sarah's Tamale Pie With Cornbread Crust falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Sarah's Tamale Pie With Cornbread Crust

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