Tamale pie from Make It Fast, Cook It Slow: The Big Book of Everyday Slow Cooking by Stephanie O'Dea

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Christine on July 25, 2015

    This was a tad spicy for me because the chili powder I currently have has a high proportion of cayenne (which I forgot!). I added a scant 1/2 tsp salt to the cornbread batter and I only used 1 Tbsp of sugar. I also substituted a scant 1/4 cup of dehydrated shallots for the onion. A good dish, but I'm not sure I will repeat it -- it makes quite a bit if it is mostly me eating the leftovers (my husband isn't the biggest fan of beans.) I cooked it 7 hours on low, though it could have been finished at 6. I opened the lid at 6 and wiped up the excess condensation and then let it go another hour. I was skeptical the cornbread would brown up, but it did quite nicely. Additional note: This really isn't great leftover. It was OK the next day, but the cornbread really didn't hold up well. After that, I turned some of the leftover filling into tacos with some cooked chicken and cheddar which were great. I love leftovers, but I couldn't eat it another day without turning it into something new.

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