Prep Time: 30 minutes
Make Again: No
Recipe Source: Everyday Food (September 2004)
This was kind of a disaster. I don't know if I can blame the recipe, or if it was just me. The recipe had good reviews on Martha's site, and it was something I have wanted to try since I saw the recipe in the magazine in 2004.
I have made tamale pies before, but in the past, I put the cornmeal crust on the top, instead of on the bottom of the dish, as this recipe calls for. I guess I didn't cook the cornmeal enough and let it get thick enough. It was entirely runny in the finished dish. There was nothing crust like about it, and it was somewhat unappetizing looking look a cornmeal mush, which mixed in with everything else.
The topping of the dish was good and tasted fine, if not exciting. I made another mistake by not using tomato sauce, instead of crushed tomatoes, because that is what I had in my pantry. So the top was a little more runny also.
The problems with this recipe were probably from me, both bad substitutions and execution, but I think I will just go back to my old way of making Tamale pie. I don't know if I can find that recipe, but I can probably improvise.