Texas Tamale Pie from 1955
1 (8 oz) can tomato sauce
2 1/2 cups water
1 1/2 teaspoons salt
1 teaspoon ground cumin
1 cup yellow cornmeal
1 cup cold water
1 tablespoon bacon drippings
1/2 cup chopped onions
1 pound ground beef
1 (20 oz) can tomatoes, drained
1 tablespoon chili powder
1 teaspoon salt
1/4 teaspoon pepper
To make cornmeal mush for topping, mix
together the tomato sauce, 2 1/2 cups water,
1 1/2 teaspoons salt and cumin in a
saucepan; bring to a boil. Mix cornmeal
with 1 cup of cold water. Pour into boiling
liquid, stirring constantly. Cook over
moderate heat until thickened, stirring
often. Cover; continue cooking over low
heat 10 minutes or longer. Let cool
slightly. Line bottom and sides of a
2 qt casserole dish. Save some cornmeal
mush for topping.
Heat bacon drippings in a large skillet;
add chopped onion and ground beef. Cook
until meat has lost its red color, mashing
with a fork to separate into crumbles.
Add drained tomatoes, chili powder,
1 teaspoon salt and pepper. Simmer
about 10 minutes.
Bake Tamale Pie:
Pour filling into cornmeal mush lined
casserole. Top with remaining cornmeal
mush. Bake in a moderate oven (350 F)
about 45 minutes.
Makes 6 servings.
Source: Meriden, CT Record, Nov 4, 1955