tamale pie - that's not tamale pie

since i haven't posted a recipe in awhile, i figured it was time.
this is our favorite thing to eat lately. i don't know why - but we just love eating it. i'm not sure what it's called, but i ate this growing up and it's so yummy. so for this post's sake, we'll call it Tamale Pie, even though that's not what it is.

and my disclaimer - i have a FANTASTIC corn bread recipe that you want to use with this recipe. ever since i found this cornbread recipe - we make it from scratch. no more corn-bread-from-a-box-for-us. we make it all the time - and buttermilk is now a standard grocery list item just in case we want to make this.

Brown 1 pound hamburger
drain
add 2 cans chili and 2 can tomato sauce
mix together with meat and put it all in a 9 x 13 pan
make cornbread and drop by spoonfuls on top of meat mixture
bake at 350 for about 30 minutes, until the cornbread is cooked

Cornbread
Anell’s Famous Corn Bread - from http://everydayfoodstorage.net/
½ c. butter/margarine
1 c. buttermilk
1 c. yellow cornmeal
1 c. flour
2/3 c. sugar
2 eggs
½ tsp. soda
½ tsp. salt

Melt butter; add to the sugar and stir well.
Add eggs and beat until well blended.
Combine buttermilk and soda and stir into sugar-egg-butter mixture.
Add cornmeal, flour, and salt and stir until just blended.
Pour into greased 8-inch square pan.
Bake at 375 degrees about 30 minutes or until it begins to pull away from sides of pan. Serve piping hot with butter and honey.
Note: For glass pan, reduce heat to 350 degrees


enjoy with shredded cheese, olives, sour cream - pretty much whatever you want. now - these measurements can certainly be changed. if you like more cornbread, double that part. if you like less tomato sauce, leave a can out. you can make it yours. and the best part is - it makes GREAT leftovers.

oh - so yummy. i'm having it for lunch today and i can't wait.