Spoonbread Tamale Pie
|Lean ground beef/Chuck||1 1⁄2 Pound|
|Onion||1 Large, chopped|
|Green pepper||1 Small, chopped|
|Garlic||1 Clove (5 gm), minced or mashed|
|Shortening/Salad oil||1⁄4 Cup (4 tbs)|
|Canned pear shaped tomatoes||15 Ounce (1 Can)|
|Canned whole kernel corn||12 Ounce (1 Can)|
|Chile powder||6 Teaspoon|
|Yellow cornmeal||1⁄2 Cup (8 tbs)|
|Water||1 Cup (16 tbs)|
|Pitted black olives||1 Cup (16 tbs)|
|Cornmeal topping||1 Cup (16 tbs)|
Saute the meat, onion, green pepper, and garlic together in heated shortening until onions are golden, about 10 minutes.
Stir in tomatoes, corn, salt, chile powder, and pepper; cover and simmer 5 minutes.
Stir in the cornmeal blended with the water; simmer 10 minutes more.
Add olives and turn into a 9 by 13-inch baking dish.
Spread topping mixture over meat.
Bake uncovered in a 375° oven for 40 minutes.