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Granny's Tamale Pie (Cook's Country Best Lost Suppers) |
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Reader recipe from "Cook's Country Best Lost Suppers." This recipe has not been tested by the L.A. Times Test Kitchen.
BETTY HESTERBERG | BOZEMAN, MONTANA
"My mother got this recipe from the elderly wife of a sheep rancher, who would make this dish and heat it up over the fire at herding camps. We always made it with pheasants, which were plentiful in the area when I was a child, but as the pheasant population grew slim we turned to duck or geese; now we use chicken, ideally dark meat for more flavorful broth. This dish was always made on my father's birthday in November, a tradition started in the late 1930s and continued until his death in 1990. Now, I serve it on special occasions and whenever I get to see my brothers." We were immediately drawn to the recipe because it is a far cry from the typical cheesy casserole-style versions we usually come across. First and foremost, this old-fashioned tamale pie is baked in a Dutch oven set in a roasting pan filled with simmering water, a method that mimics how tamales are steamed. And rather than mixing in some sort of sauce before baking, Betty makes a flavorful, spicy tomato sauce to serve on the side. Lastly, you won't find a single shred of cheese in this recipe--don't worry, you won't miss it. You'll need a large roasting pan, ideally one that's 16 by 13 inches, to accommodate the water bath.
SERVES: 6 TO 8
PIE
3 pounds bone-in, skin-on chicken thighs, trimmed
Salt and pepper
1/2 cup vegetable oil
3 cups low-sodium chicken broth
8 slices bacon, chopped
1 onion, minced
2 garlic cloves, minced
2 (14.5-ounce) cans diced tomatoes, drained
1 (14.75-ounce) can creamed corn
1 (6-ounce) can pitted ripe black olives, drained and chopped
1 cup whole milk
3 large eggs
2 cups yellow cornmeal
SAUCE
3 tablespoons all-purpose flour
BETTY HESTERBERG | BOZEMAN, MONTANA
"My mother got this recipe from the elderly wife of a sheep rancher, who would make this dish and heat it up over the fire at herding camps. We always made it with pheasants, which were plentiful in the area when I was a child, but as the pheasant population grew slim we turned to duck or geese; now we use chicken, ideally dark meat for more flavorful broth. This dish was always made on my father's birthday in November, a tradition started in the late 1930s and continued until his death in 1990. Now, I serve it on special occasions and whenever I get to see my brothers." We were immediately drawn to the recipe because it is a far cry from the typical cheesy casserole-style versions we usually come across. First and foremost, this old-fashioned tamale pie is baked in a Dutch oven set in a roasting pan filled with simmering water, a method that mimics how tamales are steamed. And rather than mixing in some sort of sauce before baking, Betty makes a flavorful, spicy tomato sauce to serve on the side. Lastly, you won't find a single shred of cheese in this recipe--don't worry, you won't miss it. You'll need a large roasting pan, ideally one that's 16 by 13 inches, to accommodate the water bath.
SERVES: 6 TO 8
PIE
3 pounds bone-in, skin-on chicken thighs, trimmed
Salt and pepper
1/2 cup vegetable oil
3 cups low-sodium chicken broth
8 slices bacon, chopped
1 onion, minced
2 garlic cloves, minced
2 (14.5-ounce) cans diced tomatoes, drained
1 (14.75-ounce) can creamed corn
1 (6-ounce) can pitted ripe black olives, drained and chopped
1 cup whole milk
3 large eggs
2 cups yellow cornmeal
SAUCE
3 tablespoons all-purpose flour
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