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1. To make the filling: Place a large skillet over medium heat. Add the olive oil and the meat.
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2. Cook, stirring occasionally, until the meat is browned. Add the onions, garlic, and spices, and cook for 3 minutes more, until the onions soften.
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3. Add the tomato sauce, stewed tomatoes, and diced tomatoes. Cook for 5 minutes. Add the kidney beans, stir to combine, and transfer the mixture to a covered 2 1/2 to 3-quart casserole dish.
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4. For the topping: Preheat the oven to 350u00b0F. Whisk together the flours, baking soda, baking powder, and salt.
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5. Work in the butter until the mixture resembles coarse bread crumbs.
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6. Beat together the egg, creamed corn, and buttermilk, and stir into the dry ingredients until evenly moistened.
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7. If you're adding cheese, stir it in now.
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8. Scoop the batter on top of the hot filling, leaving plenty of space around each one: the tamale dumplings will double in size as they cook. Cover the dish and bake for 25 to 30 minutes. Remove from the oven and serve warm.
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Nutrition information
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Serving Size: 332g; 12 ounces Servings Per Batch: 8 Amount Per Serving: Calories: 362 Calories from Fat: 140 Total Fat: 16g Saturated Fat: 6g Trans Fat: 0g. Cholesterol: 182mg Sodium: 1018 mg Total Carbohydrate: 39 Dietary Fiber: 7g Sugars: 9g Protein: 21g.
