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Tamale pie is a holdover from America's first flush of romance with Mexican cuisine. The love affair hasn't let up -- not with the lure of cornbread, cheese, and chili, even when made with turkey.

Source: Martha Stewart Living, January 2009
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138
  • keithemry
    13 FEB, 2016
    Careful people. This recipe is WRONG. You will end up with grit-like mush -- nothing even close to a cornmeal crust. There must be a typo here; far too much water is being called for with the cornmeal. It was impossible to thicken the resulting "batter" on the stove. I made the mistake of thinking it would bake out/firm up in the oven. Well, it won't. Pity, because I made this for a HUGE crowd! Incredibly embarrassing. The folks at Martha Stewart really ought to correct this recipe
    Reply
    • holtbpgmailco
      23 MAR, 2017
      How much less water do you recommend? 5 cups total? 4.5 cups?
  • Ilovecookiesandcake
    13 AUG, 2014
    I didn't like the mushy bottom or top of the pie. By looking at the picture I figured the top would be a lot firmer. The filling was great but next time I will make a cornbread topping.
    Reply
  • MS112579910
    20 DEC, 2011
    Havn't tried it yet, because I thought it was strange to have the cornmeal on the bottom. Maybe it would work in a convection oven, but I'm scared to end up with mush! I might just top it with the cornmeal mixture...
    Reply
  • MissionJack
    31 MAY, 2010
    Had a superior tamale pie at the Smithsonian Museum of Native American HIstory cafetteria.
    Reply
  • jayveeyoung
    15 JUN, 2009
    Martha, Martha, Martha, you usually don't lead me wrong. This recipe took a good portion of my Sunday evening for all the elements and all of the chopping and even after letting it set for over 30 minutes, it came out totally mushy. Think grits and taco meat. Not good!
    Reply

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