Corn Bread
1 1/4 c. flour
3/4 c. cornmeal
1/4 c. sugar
2 tsp. baking powder
1/2 tsp. salt
1 c. milk
1/4 c. oil
1 egg
Tamale Pie Filling
1 1/2 to 2 lbs. ground beef (browned and drained)
1 can cream-style or regular corn (or equivalent frozen)
1 1/2 tsp. chile powder
Optional: chopped olives, green peppers, onions
Directions
1. Make corn bread mixture:
a. Combine dry ingredients.
b. Stir in milk, oil, and egg.
c. Mix just until dry ingredients are moistened (do not over-mix).
2. Make tamale pie filling:
a. Brown beef (and green peppers and onions if desired), then drain.
b. Add remaining ingredients (corn, chile powder, olives) and mix together.
3. Grease muffin pan. Pour in a layer of corn bread mixture, then a layer of tamale pie filling, then another layer of corn bread mixture into each cup of the muffin pan.
4. Bake at 400 degrees for 10 minutes or until corn bread is golden brown on top.
Notes: The proportion of ingredients for the corn bread and the filling may be off a little (there may be more filling than corn bread), since this is just a combination of 2 different recipes. See also our Tamale Pie recipe. I believe Brittany's sister, Kimberly, came up with the idea to make these. Other fillings can also be used.
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