Meatless Tamale Pie
“Grandma Rose was a great, intuitive cook. Only a few of her recipes, like this one, were written down in her beautiful hand on delicate parchment.”
Ingredients
1/2 green pepper, chopped
1 cup chopped onion
2 Tbsp. oil
1/8 tsp. cayenne pepper
1 cup hot water
1 cup yellow corn meal
1 #2 can corn (2 1/2 cups)
1 #2 can tomatoes (2 1/2 cups)
1 can black olives, pitted
2 eggs, beaten
2 tsp. salt
Pepper
Directions
Cook peppers and onion in oil until tender.
Add corn, tomatoes, salt and pepper.
Add hot water.
Bring to a boil and sprinkle the corn meal with constant stirring.
Cook 20 minutes.
Add eggs and olives. Pour into greased casserole.
Bake in moderate oven (350 degrees F) for 45 to 60 minutes.
Note: Like many older recipes, this one lists cans by size. A #2 can is the big, squat size. You can substitute two 'regular' cans.
The olives (and pepper) weren't listed in the ingredients -- just in the directions. I'd use a regular size can.
