Dear SOS: I attended Fries Avenue School in Wilmington in the early 1940s. The cafeteria served a tamale pie that I liked very much. It was different from today’s tamale pies because there was not a corn bread crust on top. The cornmeal was mixed in with the rest of the ingredients and there was just the slight- est skin-like membrane instead of a crust.
Corona del Mar
Dear D.E.: This recipe from our files sounds similar to the one you are looking for, as the cornmeal is mixed into the casserole. I remember those “skin-like membranes” from school cafeterias and have come to prefer crust. This recipe has neither; it’s topped with cheese.