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Tamale Pie

What you need: 

2 small or 1 large carrot, chopped
1/2 teaspoon oregano
1/2 teaspoon cumin seeds, toasted and cracked (or just under 1/2 teaspoon ground cumin)
1/2 teaspoon coriander seeds, toasted and cracked (or under 1/2 teaspoon ground coriander)
1 jalapeno, diced
1 (15 ounce) can black beans, rinsed and drained (or about 1 1/2 cups cooked dried black beans)
12 ounces chunky salsa
2 ounces tempeh, diced, optional
2 cups water
dash salt
1 cup fine yellow corn meal
2 teaspoons chili powder

What you do: 

1. Preheat oven to 400 degrees F. Saute carrots in vinegar or whatever you usually use, along with the oregano, cumin, and coriander. Add the jalapeno and the beans, stirring and cooking about 3 min, then add salsa and reduce heat to a simmer. Brown tempeh, if using.
2. While the bean mixture is simmering, bring water to boil with dash of salt. A little at a time, sprinkle the corn meal into the boiling water, stirring constantly to avoid lumps. Continue sprinkling and stirring until you have a thick porridge resembling grits or cream of wheat. Don't force all the corn meal into the batter if it looks done with less.
3. Remove cornmeal batter from heat and stir in chili powder. The bean mixture should be just about cooked now. If carrots are tender, remove bean mixture from heat. Spread 1/2 the corn meal mixture into the bottom of a large loaf pan or small baking dish.
4. Spread all of the bean mixture (or as much as reaonably fits in your pan) onto the corn batter. Top with remaining 1/2 the batter, kind of like a top and bottom crust. Bake for 30 minutes, or until the top corn meal batter is pretty firmly set.
Garnish, if desired, with fresh tomatoes, cilantro, scallions, hot sauce, etc.
Source of recipe: I made this up night before last, and I'm just finishing the leftovers. It was delicious and simple.'

Preparation Time: 
Cooking Time: 
Recipe Category: 


Can you prepare this in the crockpot?
Has anyone ever tried it? If not, do you think it could be converted; and if so ... any pointers?  :-\

Thanks & cheers!


this was soooo delicious! thank you for the recipe!  i added some hominy for some funky texture, and only put the cornmeal layer on the top, because i was having problems layering it on the bottom.. (too messy)... anyways, it turned out wonderfully!


This came out very well.  My friend from Texas really liked this and said it reminded him of chili with cornbread.  I added fake taco meat and it was great. 


I followed the recipe exactly which is rare. I didn't need the whole cup of cornmeal and the only issue I had was trying to spread the cornmeal mixture. I enjoyed this very much with store brand hot salsa... very tasty and filling! :)


I really enjoyed this.  I couldn't resist playing with it a bit.  For the batter, I used a can of cream style corn and a small can of diced green chiles.  I mixed it together with 1 cup cornmeal and 1 cup water.  Then nuked it a couple of minutes until it was nice and thick before spreading it into the pan. 

I thought the carrots in this were surprisingly fantastic.  Overall, its a good, filling recipe to help cope with the blizzard here in the Midwest!


I just had some leftover..and it was definitely better. I added some enchilada sauce on top..and that made it!


So easy! I tried to use a lot of veggies and my salsa was 16oz - I also added ro-tel tomatoes/green chilies.  Nice and spicy, but I think my veggies were too soupy - maybe that's why my crust didn't really set?  Next time I will make my own salsa, though, and make sure there's not so much tomato juice in the veggies.  Maybe I'll put the bottom layer of cornmeal in the oven for a few minutes first, also to help it bake up some.  I also used regular cornmeal, not sure how fine it was, and I don't think I did too well a job mixing it on to avoid lumps :)  It's a solid recipe, though, will definitely make again!


This was ok, I think next time I will saute in just water. I could really taste the vinegar for some reason.  I think I'd add just a little vegan cheese next time too. 


so i had some leftover chili that i created (that was really good) and i put that on the bottom of the pan and added the cornmeal. i think i added too much cornmeal to the water, cause it was REALLY thick...then i had to make some more cause i didnt have enough to top the pan...what size of pan does this work for? anyways, hopefully it will be better next time...and there will be a next time.



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