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Tamale Corn Casserole

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Why I Love This Recipe

The first time my momma made this, I fell in love with it! Could not get enough. We lived in Princeton, Ill. at the time and Judy Backman was a school friend. Well Her mother, Virginia, gave my momma the recipe. Now , 40 years later we are all still friends...cross country. And still making this wonderful pie!

Ingredients You'll Need

Corn Meal Mush:
4 cups cold water
2 cups corn meal
2 Tablespoons butter
1 1/2 teaspoons salt

Ground Beef Topping:
1 (10 oz.) pkg. whole kernel
corn, frozen in butter
1 lb. ground beef
1 (8 oz.) can tomato sauce
2 Tablespoon corn meal
1 Tablespoon instant minced onion
1 (6 oz.) can tomato paste
1 (4 oz.) can chopped green
chilies or 1/2 c. chopped
green pepper
2 teaspoon chili powder
3/4 teaspoon salt
1 cup (4 oz.) shredded sharp
Cheddar cheese


For Corn Meal Mush:

Combine all ingredients in 2 quart

saucepan. Bring to a boil over medium heat, stirring constant-

ly, until mixture thickens; reduce heat. Cover; cook over low heat about 5 minutes, stirring occasionally. Spread 1/2 of mix evenly onto bottom of 2 quart casserole.

For Ground Beef Topping:

Cook corn according to package

directions. Brown meat; drain. Add corn and remaining ingredients except cheese; cook over medium heat about 3 minutes, stirring constantly. Spoon over corn meal mush; Then spoon & smooth the other half of mush on top. Bake in preheated 375 degrees oven about 20 minutes. If you like sprinkle with cheese; continue baking 2 or 3 minutes or until cheese is melted. I like to just set the cheese on the table and let them go at it. Let stand 10 minutes before serving.

I always double the recipe, so I can have some for the next day. I also get myself a small bit of olives to go with it, no one else in the house likes them, so I don't add them to the recipe...but you could!

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