King Arthur Flours Tamale Pie Recipes

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Butter an 8-inch baking or casserole dish.
• Heat a large skillet over medium-high heat. Cook and stir ground beef and onion in the hot skillet until beef is browned and crumbly, 5 to 7 minutes. Mix in corn, tomatoes, oil, chili powder, and cumin. Bring to a boil; remove from heat.
• Combine milk, cornmeal, and eggs in a large bowl. Stir in meat mixture. Mix in olives. Pour into the prepared baking dish.
• Bake in the preheated oven until golden and set, 50 to 60 minutes; mixture should not be mushy.

Steps:

• 1. To make the filling: Place a large skillet over medium heat. Add the olive oil and the meat. 2. Cook, stirring occasionally, until the meat is browned. Add the onions, garlic, and spices, and cook for 3 minutes more, until the onions soften. 3. Add the tomato sauce, stewed tomatoes, and diced tomatoes. Cook for 5 minutes. Add the kidney beans, stir to combine, and transfer the mixture to a covered 2 1/2 to 3-quart casserole dish. 4. For the topping: Preheat the oven to 350°F. Whisk together the flours, baking soda, baking powder, and salt. 5. Work in the butter until the mixture resembles coarse bread crumbs. 6. Beat together the egg, creamed corn, and buttermilk, and stir into the dry ingredients until evenly moistened. 7. If you're adding cheese, stir it in now. 8. Scoop the batter on top of the hot filling, leaving plenty of space around each one: the tamale dumplings will double in size as they cook. Cover the dish and bake for 25 to 30 minutes. Remove from the oven and serve warm.

Steps:

• Sift together the flour and salt in a large bowl. Set to the side.
• Size your butter. One stick cut into small pieces, the other cut into fairly large pieces (double the size you'd usually cut for a pie crust.
• Work in the stick of smaller butter with a dough scraper (my new favorite tool and very easy to clean). It's not going to have the same impact that double the butter would in terms of working in, but go for the regular pea sized consistency.
• Now, add the bigger hunks of butter. Gently coat them with flour in the mixture, so they won't stick to you when you squeeze them.
• one by one, squeeze all of those pieces of butter until they're flat like pancakes. You don't have to be too precious about it. Grab, squeeze, then move on to the next one.
• Give the mixture another stir with your pastry scraper. Now, start adding the water. Switch back to your dough scraper.
• Keep on adding it bit by bit until the dough forms a shaggy consistency, still floury but you can clump it together.
• Gather, form into a ball, and place on top of a sheet of plastic wrap. Wrap the plastic on top of it, not too snugly, and then flatten it into a disc with your hand. Doing it this way, I learned, helps the dough spread out into the plastic and is just less messy.
• Chill dough in fridge.
• Proceed with your recipe as usual.