Summer-Corn Tamale Pie Recipe

Name: Summer-Corn Tamale Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large sweet Vadalia onion; 1/2 cup olive oil; 2 large cloves minced garlic; 2 cups yellow organic cornmeal; 1 28 oz. can San Marzano diced tomatoes; 1 15 oz. can rinsed organic black beans; 2 eggs; 1 cup whole milk; 2 cups corn kernels sliced from 4 ears freshly-picked corn from organic farm; 1 can Santa Barbara Olive Co. California large pitted ripe olives, 6 oz.; 1 teaspoon salt; 2 tablespoons Penzey's Southwest Seasoning or chili powder of your choice; toppings for individual servings, see instructions

Servings: persons

1 large sweet Vadalia onion
1/2 cup olive oil
2 large cloves minced garlic
2 cups yellow organic cornmeal
1 28 oz. can San Marzano diced tomatoes
1 15 oz. can rinsed organic black beans
2 eggs
1 cup whole milk
2 cups corn kernels sliced from 4 ears freshly-picked corn from organic farm
1 can Santa Barbara Olive Co. California large pitted ripe olives, 6 oz.
1 teaspoon salt
2 tablespoons Penzey's Southwest Seasoning or chili powder of your choice
toppings for individual servings, see instructions

1
Saute onion in olive oil for 3 minutes.
2
Add garlic, continue cooking for 1-2 minutes.
3
Add cornmeal, stir often and cook for 3-5 minutes.
4
Add canned tomatoes and black beans. Cook another 5-10 minutes, stir often.
5
In a separate bowl, mix together all the remaining ingredients.
6
Combine all the above place in a large baking dish. I use the same pan I use when making lasagna, but you can also use a dutch oven which takes a little longer to bake and has less of the delightful brown crust. Bake 45 minutes to 1 hour at 350 degrees depending on choice of pan.
7
Place a generous serving in individual serving bowls, top with grated cheddar, homemade salsa, fresh cilantro and fresh-cut tomatoes, cubed avocado sprinkled with lemon and sea salt, a generous spoonful of sour cream . . . this is up to the cook's creative vision but don't skip the avocado!

702

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 13 ingredients. The key ingredients include: 1 large sweet Vadalia onion, 1/2 cup olive oil, 2 large cloves minced garlic, 2 cups yellow organic cornmeal, and more.

Yes, Summer-Corn Tamale Pie 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.

Summer-Corn Tamale Pie

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