(repost from June 2015)

Chicken Tamale Pie, adapted from James McNair, Chicken.

1.  Combine one 28-oz. can tomatoes with one 16-oz can creamed corn, three teaspoons salt, one medium chopped onion, one half cup olive oil and 1-1/2 Tbsps chile powder in a large saucepan and cook for 15 minutes.

Preheat the oven to 350 degrees F.

In a mixing bowl, stir together one cup milk, one half cup cornmeal and three eggs, lightly beaten:

Add to the tomato mixture and stir constantly for 15 minutes [confession: my arm got tired after five and I stopped].

Remove from the heat and stir in two cups coarsely chopped chicken and one cup chopped olives.

Pour mixture into a lightly greased shallow ovenproof dish [I used a 13 x 9 pan].  Top with one cup shredded Monterey Jack mixed with one cup shredded sharp Cheddar cheese.

Bake 35-45 minutes or until the pie is firm and the cheese is crusty.

The result?  Homey and comforting, and some nice heat from the chile powder.  Will I make it again?  Maybe.

-R