Corn Pudding and Tamale Pie
1 box Jiffy Corn Muffin Mix
1 stick of butter, melted
1 cup sour cream
1 small can cream corn
1 regular can Green Giant White Corn (sometimes called "shoepeg")
Mix all together in a bowl and turn into a 9" X 13" baking dish. Bake at 350 degrees for 45 minutes.
The following tamale pie recipe is the one my wonderful mother-in-law, Marilyn Overholt, recommended I take before Richard and I were married. She has always been hesitant about making suggestions, but she felt sure I "needed" this one. I did!
Marilyn was as beautiful as her name implies--she actually won beauty contests when she was young and she really was a great mother-in-law. She will be missed.
This Tamale pie may seem like an odd combination, but it's really delicious. I sometimes use this as a side dish accompaniment to baked ham. In fact, I did that last week for a big family dinner. Everyone enjoyed it.
Try this recipe--it has has quite possibly saved my marriage!
Soak 2/3 cup yellow cornmeal in 3 cups milk for 20 minutes.
Brown together in skillet 1 ½ lbs. ground beef and 1 chopped onion. To the skillet mixture add: ¾ T. salt, 1 can whole kernel corn, drained, 2 T. chili powder, 2 cans tomato sauce, 1 can ripe olives. Stir and cook slightly until well blended.
Turn out in 9" X 13" baking dish. Stir in the soaked cornmeal-milk mixture until well blended. Bake 1 hour at 375 degrees. After 30 minutes of baking, stir the mixture and return to the oven for the last 30 minutes of baking. During the last 10 minutes, sprinkle with 2 cups grated cheddar or jack cheese.
Sandy Overholt - email@example.com