Anne Bancroft's Tamale Pie
Prep time: 20 minutes
Baking time: 25 minutes
2 tablespoons butter
1/2 cup chopped onions
1/3 cup chopped green pepper
1 can (19 oz) kidney beans, rinsed and drained
1 can (8 oz) tomato sauce
2 teaspoons chili powder
1/2 teaspoon oregano
1/2 teaspoon cumin
1 cup cornmeal
2 teaspoons sugar
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1 egg, beaten
1/3 cup milk
2 tablespoons melted butter
1 package (10 oz) frozen corn, thawed
1/2 cup grated Cheddar cheese
Preheat oven to 350 F. Grease a 9-inch pie plate. In medium skillet melt
butter over medium heat. Add onions and green pepper; saute until tender,
10 minutes. Remove from heat and stir in beans, tomato sauce, chili
powder, oregano and cumin. Set aside. In medium bowl combine cornmeal,
sugar, salt and pepper. Stir in egg, milk and butter. Stir in corn. Press
mixture into prepared pie plate. Spoon bean mixture into pie crust. Bake
20 minutes. Remove from oven and sprinkle with cheese. Bake 5 minutes more
or until cheese is melted. Let stand 5 minutes. Serve with leafy green
salad or green vegetable. Makes 6 servings
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