Mine was ground chicken (Yes I do eat meat sometimes), carrots, celery, onions, a can of chili beans and some of the coconut curry from yesterday, cooked slowly for an hour then emptied into a casserole and topped with a cornmeal crust.
You may also use just sauteed or stewed vegetables ( greens, potatoes, yams, beans cooked peas or corn, tomatoes, & etc.)
The filling for a vegetable shepherd's pie
A chunky tomato based stew with corn and sweet potato
A Mexican traditional filling is ground meat or chopped vegetables in a spicy enchilada sauce with jalepeno or chipotle peppers, kernel corn, black olives and sometimes cooked pinto beans.
Or leftovers from the day before's stew or casserole
The topping is what makes all the difference:
Cornmeal crust for Tamale Pies/Cobblers traditionally it is made with Masa dough .... made from ground corn that is treated with lime ( the dried chemical not the fruit), and lard!
here are some ideas:
Mexican-American:
2 1/4 cups yellow or white cornmeal
2 cups water ( or vegetable stock)
1 1/2 cups milk ( may use nut or rice milk)
1 tsp sea salt
4 ozs chopped canned green chili ( optional)
2 ozs shredded Cheddar cheese ( optional)
1/8 tsp chopped dried mint (optional)
1/4 tsp dried fennel or anise seeds (optional)
Combine the cornmeal, water/stock, milk, herbs, in a heavy bottomed saucepan.
Cook 5-7 mins over high heat stirring frequently until mixture is thickened, stir in chili's( if adding).
Reserve 2 cups of the cornmeal mix and spread the rest over the bottom and sides of a greased ovenproof casserole dish 12x8inch.
Add the cooked filling and spread the remainder of the corn mix over the filling, and bake in a 427f oven for 15-20 mins.
Top with grated cheese and bake for additional 5-10 mins until cheese is melted and bubbling.
remove from oven and wait 10 mins before serving.
Variation you may only wish to top the pie with the corn mix, if so make half the recipe.
South Carolina Cornbread serves 6
1 1/2 cups cornmeal
1/2 cup whole wheat flour
1 tsp baking powder
1 tsp sea salt
1 1/2 cups milk ( nut milk is OK)
1/4 cup vegetable oil not Olive
Combine all dry ingredients, add the milk, stirring well and then the oil.
pour into a warmed cake pan-loaf pan ( or hot, greased, ovenproof skillet) and bake 425f for 30 mins
This may be poured over the pie mix and baked as above
Early American Corn bread
1/2 tsp baking soda ( Bicarb)
2 cups buttermilk ( in USA this is a fermented sour product..to substitute use half live yogurt and half milk,allowed to sit overnight in warm kitchen)
2 cups cornmeal
1 tsp baking powder
2 beaten large eggs
Add the soda to the buttermilk then
Mix the remaining dry ingredients together., add the buttermilk mixture and eggs to combine, and mix well.
Pour half over the pie mix and half into an 8 x8 inch hot greased baking pan, and bake 425f for 30 mins or until browned.
This recipe yields 1 just topped tamale pie plus cornbread for the drippings
In late summer this is great, Fresh Corn Bread
5 large ears of ripe sweet corn
3 large eggs beaten well
3/4 cup milk ( nut milk OK)
1/4 cup plus 1 1/2 tsp oil ( or bakon drippings or real bacon drippings )
1 tbsp sugar
1 tbsp Baking powder
1/2 cup plus 1 tbsp whole wheat flour
1/2 tsp sea salt
Cut the corn from the cob, and scrape the cob to get the "milk" out ( a lot of flavor here).
Combine everything except the flour and mix well.
Gradually add the flour, and stir to combine.
Pour over pie filling or for cornbread:
heat a greased casserole dish or skillet 8 inches across in a 400f oven, pour batter into dish/skillet and bake 425f for 25 mins
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| The filling for the pie |
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| South Carolina Cornbread topping |
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| The completed cheese-free cobblers |
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