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Andrea Gordon's Spoonbread Tamale Bake

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Member since 2007

Serves | Prep Time | Cook Time


1/4 cup olive oil
1 1/2 pounds ground chuck
1 cup onions, chopped
clove garlic, minced
1/2 cup green pepper
20 ounces can tomatoes
12 ounces vacuum packed corn
1 1/2 tablespoons chili powder
1/4 teaspoon pepper
1 cup cornmeal
1 cup water
1 cup pitted rip olives
1 1/2 cups milk
2 tablespoons butter
1/4 pound cheddar cheese, grated
2 eggs, beaten

Brown meat and onion and garlic and green pepper in olive oil. Add tomatoes and corn and 1 tablespoon salt, chili powder and pepper. Simmer 5 minutes. Add 1/2 cup cornmeal which is mixed with 1 cup water. Simmer covered for 10 minutes. Add olives. Put in 3 quart casserole. Heat milk, 1 teaspoon salt and butter. Slowly stir in 1/2 cup cornmeal. Stir till thick. Stir in cheese and eggs after removed from heat. Pour over casserole. Bake 35-40 minutes, maybe longer at 375 degrees. Top must be browned.

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