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Tamale Pie

From Junior League of Houston Cookbook


¼ pound salt pork, or ¼ cup bacon drippings
1 cup chopped onion
¾ cup chopped green pepper
2 cloves garlic, crushed
2 pounds lean ground beef
3 Tablespoons chili powder
1 teaspoon salt
1 can (8 oz.) tomato sauce
1 can (1 lb., 12 oz.) tomatoes, drained
1 can (1 lb.) whole kernel corn, drained
1¼ cups milk
1½ cups yellow cornmeal
2 eggs
1 Tablespoon cooking oil
1 Tablespoon butter
Grated sharp cheddar

Recipe directions: 

Dice salt pork and fry in large skillet or Dutch oven. Add onion, green pepper, and garlic; sauté. Add meat and lightly brown. Add chili powder, salt, tomato sauce, tomatoes, and corn. Remove from heat. Scald milk; mix with cornmeal to make mush. Add unbeaten eggs, one at a time. Stir in oil and butter into mash. Combine cornmeal and meat mixture. Pour into large baking dish; liberally sprinkle cheese over top. Bake slowly in a 325°F oven for one hour. Serves 10-12.

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