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Title: Tamale Casserole
Categories: Vegetarian Casserole
Yield: 8 Servings
| 1/2 | c | Butter; softened |
| 1 1/2 | c | Cornmeal |
| 1 | c | Flour; all purpose |
| 1 | ts | Cumin |
| 1/4 | ts | -Salt |
| FILLING | ||
| 1 | cn | Kidney beans; 14 oz, draine |
| 2 | Garlic cloves; minced | |
| 1/4 | ts | -Salt |
| 1 | cn | Tomato sauce; 14 oz |
| 1 | ts | Dried oregano |
| 1/2 | ts | Allspice |
| 1 | Hot chili pepper; seeded & | |
| 1 | Onion; chopped | |
Fat grams per serving: Approx. Cook Time: 1:00 In bowl, beat butter till creamy; beat in cornmeal, flour, cumin and salt till blended. Gradually beat in water; set aside. Filling: In bowl, combine beans, garlic, salt, tomato sauce, oregano, allspice, hot chili pepper, green pepper and onion. Spread half of cornmeal batter in greased 8 cup (2 Litre) shallow casserole. Spread with bean mixture; spread remaining batter over top. Bake in 325F oven for about 1 hour or till batter has set. Tastes like tamales, cheap and filling.
Source: Canadian Living's gas station cookbook posted by Anne MacLellan
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