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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 453.4
  • Total Fat: 8.7 g
  • Cholesterol: 26.0 mg
  • Sodium: 1,559.5 mg
  • Total Carbs: 73.9 g
  • Dietary Fiber: 15.5 g
  • Protein: 26.5 g

View full nutritional breakdown of Tamale Pie calories by ingredient
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Tamale Pie

Submitted by: OBLIVIA

Introduction

Great use for leftover chili! Great use for leftover chili!
Number of Servings: 4

Ingredients

    4 Cups / 1 quart Leftover Homemade Chunky Chicken Chili
    1/3 cup cornmeal
    1/3 cup all-purpose flour
    1 teaspoons baking powder
    1 teaspoon sugar
    1/4 teaspoon salt
    1 egg white
    1 tablespoons vegetable oil
    1/3 cup nonfat buttermilk (powdered is fine) or sour milk

Directions

Bring the chili to a boil over medium heat. Simmer for a few minutes so that it is good and hot. Transfer the chili to a heat-proof baking pan.

Meanwhile mix up the Cornbread Topping. In a medium bowl combine the flour, cornmeal, baking powder, sugar and salt. In a large measuring cup combine the egg substitute, oil and buttermilk. Stir this to a nice froth and pour it into the cornmeal and flour mixture. Mix the batter to a thick consistency. Drop it by spoonfuls onto the hot chili mixture. Bake the pie at 400° for 20 minutes. The cornbread should be golden brown, and puffy.

Number of Servings: 4

Recipe submitted by SparkPeople user OBLIVIA.






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