Tamale Corn Pie

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A favorite for years, this can be made ahead of time, cooked, frozen, and reheated when needed.

Recipe Source: Vegan in Volume
Reprinted with permission from the author, Debra Wasserman.

Yield: 25 three-ounce servings




In a heavy stock pot, place cold water, corn meal, and red pepper flakes and cook, stirring until mixture is thick (about 10 minutes) and has come to a boil.

Preheat the oven to 350°.

Place beans in a food processor or buffalo chopper and mash until chunky. Heat a stock pot and spray with oil. Saut´┐Ż onions, celery, bell pepper, and garlic until soft. Add tomatoes, chili powder, and corn and heat, stirring until all items are well-combined and hot. Grease a steam table pan and spread 75% of the cornmeal mixture on the bottom and sides. Fill with the bean mixture and top with the remainder of cornmeal mixture. Bake in an oven at 350°For 35 minutes, or until crust is golden brown and beans bubble.

Nutritional Information

Total calories per serving: 257. Total fat as % of Daily Value: 3%. Protein: 9 gm. Fat: 2 gm. Carbohydrates: 46 gm. Calcium: 41 mg. Iron: 3 mg. Sodium: 51 mg. Dietary fiber: 8 gm.

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