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Spoon Bread Tamale Bake Recipe
Spoon Bread Tamale Bake Recipe photo by Taste of Home
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Spoon Bread Tamale Bake Recipe

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“This is a favorite comfort food for my family on winter nights-and all year round! Make it ahead for convenience, then pop in the oven to bake about an hour before dinner,” suggests Marjorie Mersereau of Corvallis, Oregon.
TOTAL TIME: Prep: 25 min. Bake: 30 min.
MAKES:8 servings
TOTAL TIME: Prep: 25 min. Bake: 30 min.
MAKES: 8 servings

Ingredients

  • 1-1/2 pounds lean ground beef (90% lean)
  • 1 large onion, chopped
  • 1 small green pepper, chopped
  • 1 garlic clove, minced
  • 1 can (28 ounces) diced tomatoes, undrained
  • 1-1/2 cups frozen corn
  • 1 can (2-1/4 ounces) sliced ripe olives, drained
  • 4-1/2 teaspoons chili powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 cup cornmeal
  • 1 cup water
  • TOPPING:
  • 1-1/2 cups fat-free milk, divided
  • 1/2 cup cornmeal
  • 1/2 teaspoon salt
  • 1/2 cup shredded reduced-fat cheddar cheese
  • 2 tablespoons butter
  • 1/2 cup egg substitute

Nutritional Facts

1 each: 331 calories, 12g fat (6g saturated fat), 55mg cholesterol, 754mg sodium, 30g carbohydrate (7g sugars, 4g fiber), 25g protein Diabetic Exchanges:1-1/2 starch, 3 lean meat 1 vegetable 1/2 fat

Directions

  1. In a Dutch oven coated with cooking spray, cook the beef, onion, green pepper and garlic over medium heat until meat is no longer pink; drain. Stir in the tomatoes, corn, olives, chili powder, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes.
  2. Combine cornmeal and water until smooth; gradually stir into the pan. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes, stirring occasionally. Transfer to a 2-1/2-qt. baking dish coated with cooking spray.
  3. In a small saucepan, bring 1 cup milk to a boil. Combine the cornmeal, salt and remaining milk; slowly whisk into boiling milk. Cook and stir until mixture returns to a boil. Reduce heat; cook and stir for 3-4 minutes or until slightly thickened.
  4. Remove from the heat; stir in cheese and butter until melted. Stir in egg substitute. Pour over meat mixture. Bake, uncovered, at 375° for 30-40 minutes or until topping is lightly browned. Yield: 8 servings.
Originally published as Spoon Bread Tamale Bake in Light & Tasty February/March 2008, p17


Reviews for Spoon Bread Tamale Bake

AVERAGE RATING
(5)
RATING DISTRIBUTION
5 Star
 (1)
4 Star
 (1)
3 Star
 (1)
2 Star
 (1)
1 Star
 (1)
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MY REVIEW
kbraymen
Reviewed Mar. 8, 2011

"I made a 1/2 recipe and used Rotel instead of regular tomatoes,increased amount of corn & olives to make up the difference...pretty tasty! Will definitely make it again."

MY REVIEW
Rockamama
Reviewed Feb. 8, 2010

"I'd call this "garbage casserole". Tasted like leftovers thrown into a casserole with a tasteless crust glopped on top. Not good."

MY REVIEW
lautore
Reviewed Oct. 25, 2009

"Followeed recipe, only omitting olives and it was bland. Topping was too "eggy" with no flavor. Not a keeper."

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