• 4c water
  • 1-1/2c yellow cornmeal
  • 2c cold water
  • 3tsp salt
  • 1/4c butter
  • 1-lb pork sausage
  • 2Tbs chili powder
  • 1tsp cumin
  • 2 cloves garlic, minced
  • 2 sweet onions, chopped
  • 1 red bell pepper, seeded and chopped
  • 2 stalks celery, chopped
  • 1-lb ground beef
  • 4c seeded & sliced fresh roma tomatoes (1-1/2 lb)
  • 2c corn kernels, fresh or frozen
  • 1/4c canned green chile peppers, diced
  • 1c black olives, sliced
  • 1c montery jack or white vermont cheddar, grated


Boil 4c water in 3-qt kettle. Meanwhile, stir the cornmeal into 2c cold water, then add to the boiling water. Stir until mixture returns to a boil. Turn heat to low, stir in 1/2 salt and butter, cover and simmer, stirring often, until mixture becomes very thick (30-40 mins.).

In a kettle, mash sausage and cook over med heat until it begins to lose color. Add the chili powder and cumin, stir and cook an additional 5-min. Add garlic, onions, bell pepper, celery & remaining salt. Cook until vegetables are soft, about 3-min. Crumble the beef into the pan and cook until the raw color disappears. Add the tomatoes, corn, chile peppers and let the mixture simmer for 20-min.

Preheat oven to 350F. Grease a large baking pan AT LEAST 10X14X2 inches. Spread half of the cornmeal mixture on the bottom and SIDES of the pan. Spoon in the filling (leaving most of the liquid out) and sprinkle the olives evenly over the top. Spoon the remaining cornmeal over the top and sprinkle with the cheese. Bake for about 1-hour.

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Submitted 6/13/05.
Source: The Supper Book, M. Cunningham
Submitted By: Rick Smith
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