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Eat for Eight Bucks: Tamale Pie

Robin Bellinger
  • minutes
  • Serves 6

INGREDIENTS

1 lb

Pork shoulder, cooked

2 cups

Beans, cooked

4 oz

Corn, frozen or defrosted kernels

1 tbsp

Garlic

1

Onion

1

Sour cream or yogurt and cilantro to serve

1

Egg, large

1 cup

Bean cooking liquid or stock

1 tbsp

Honey

1 tsp

Baking powder

1/4 tsp

Cayenne

3/4 tsp

Chili powder

3/4 cup

Cornmeal, yellow

3/4 cup

Flour

1

Pepper

1

Salt

1

Olive oil

1 tsp

Cumin

4 tbsp

Butter, unsalted

3/4 cup

Buttermilk or milk

1 cup

Pepper jack cheese