Summer-Corn Tamale Pie

Name: Summer-Corn Tamale Pie
Ingredients: 1 large sweet Vadalia onion; 1/2 cup olive oil; 2 large cloves minced garlic; 2 cups yellow organic cornmeal; 1 28 oz. can San Marzano diced tomatoes; 1 15 oz. can rinsed organic black beans; 2 eggs; 1 cup whole milk; 2 cups corn kernels sliced from 4 ears freshly-picked corn from organic farm; 1 can Santa Barbara Olive Co. California large pitted ripe olives, 6 oz.; 1 teaspoon salt; 2 tablespoons Penzey's Southwest Seasoning or chili powder of your choice; toppings for individual servings, see instructions

13 ingredients

7 steps

Ingredients

1 large sweet Vadalia onion
1/2 cup olive oil
2 large cloves minced garlic
2 cups yellow organic cornmeal
1 28 oz. can San Marzano diced tomatoes
1 15 oz. can rinsed organic black beans
2 eggs
1 cup whole milk
2 cups corn kernels sliced from 4 ears freshly-picked corn from organic farm
1 can Santa Barbara Olive Co. California large pitted ripe olives, 6 oz.
1 teaspoon salt
2 tablespoons Penzey's Southwest Seasoning or chili powder of your choice
toppings for individual servings, see instructions

Directions

1

Saute onion in olive oil for 3 minutes.
2

Add garlic, continue cooking for 1-2 minutes.
3

Add cornmeal, stir often and cook for 3-5 minutes.
4

Add canned tomatoes and black beans. Cook another 5-10 minutes, stir often.
5

In a separate bowl, mix together all the remaining ingredients.
6

Combine all the above place in a large baking dish. I use the same pan I use when making lasagna, but you can also use a dutch oven which takes a little longer to bake and has less of the delightful brown crust. Bake 45 minutes to 1 hour at 350 degrees depending on choice of pan.
7

Place a generous serving in individual serving bowls, top with grated cheddar, homemade salsa, fresh cilantro and fresh-cut tomatoes, cubed avocado sprinkled with lemon and sea salt, a generous spoonful of sour cream . . . this is up to the cook's creative vision but don't skip the avocado!