Leftover Cornmeal Mush: Tamale Pie

This recipe is for a 1940's Tamale Pie that you can use your left over cornmeal mush to make! Since we are using left over Cornmeal Mush from Breakfast you can skip the first part of the reicpe and proceed the Tamale pie filing.

***Cornmeal Mush***
1 cup cornmeal
1/2 cup cold water
3 1/2 cups boiling water or chicken stock
2 teaspoons salt
***Tamale Pie***
8 tablespoons butter
1 large onion, chopped
2 cloves garlic, minced
1 green bell pepper
1/3 cup chili powder or to taste
3 tablespoons butter or oil
4 cups cooked ground beef
2 pimientos, chopped
1 1/2 cup black pitted olives (or less), roughly chopped
salt and pepper to taste

To cook cornmeal mush: stir cornmeal into the cold water to moisten it, in the top of a double boiler. Then add boiling water or chicken stock and salt; mix well. Set the top over the bottom of the boiler, filled with 1 to 2 inches of boiling water, put a lid on the top and steam the cornmeal for 30 to 45 minutes until the water is all absorbed.  I do not cook cornmeal mush like her this seems overly complicated and expensive a pot, water & cornmeal is all that is needed.

For tamale pie: Beat butter into hot cooked cornmeal; set aside. Fry onion, garlic and bell pepper with chili powder in butter or oil until vegetables are just slightly softened, 2 or 3 minutes. Add cooked meat, pimientos, olives and season to taste. Put a layer of cornmeal mush in a baking dish, add the layer of meat filling and cover with another layer of mush. 

Bake in preheated 350 degrees F oven until the mush is crusty on top, about 30 minutes.

This si from CDKithcen

Uses for Left Over Cornbread

Normally, when we make cornbread we usually have some left and you know I HATE to waste so here are some links & ideas for left over cornbread...
#1-8 are via 9 uses for left over cornbread

 Corn Bread Stuffing – I chose a random corn bread stuffing recipe to link to on Food Network, but there are thousands of variations of corn bread stuffing to choose from online. With Thanksgiving just two weeks away, this is a great idea for using up leftover corn bread.

1. Corn Bread Pudding – One way to use up any leftover bread is to make a bread pudding. This one is sweetened with maple syrup instead of sugar.
2. Cornbread Crumbs - Leftover cornbread makes easy homemade breadcrumbs. Just crumble or cube the cornbread, place on a baking sheet and bake at 350 degrees F until dry and crunchy. Whirl in the food processor or blender and store in an airtight container. I keep mine in the freezer. (Via Wholesome Homemaker)
3. Corn Bread Panzanella – ... is traditionally an Italian peasant dish, but this recipe by Giada Di Laurentiis for using up stale corn bread has a 5-star rating from 60 users. 
4. Cornbread "Migas" - Cube some up and brown it with a little oil, stir in some beaten eggs, chopped green onion, cooked sausage or mushrooms, and when the eggs have set, sprinkle with grated cheese. Sort of Southern-style Migas. (Idea from Angela, blogger at Seasonal & Savory)
5. Mexican Sausage and Corn Bread Strata – An overnight breakfast dish where corn bread and the other ingredients are covered with an egg mixture. In the morning, pop it in the oven, and you’ve got breakfast.
6. Corn Bread Croutons – Make great toppings for soup or chili.
7. Slice, spread with butter, pan fry and drizzle with maple syrup. (idea from Stephen Wilson of The Sweet Life Bakery in Vineland, N.J., and one of MNN’s 40 chefs under 40)
8. Corn Bread Crusted Chicken Nuggets – The corn bread instead of regular bread crumbs gives baked chicken nuggets a less crispy texture but a unique flavor.
9. Cornbread & Milk - break up cornbread in a glass and pour milk over it for a snack or breakfast.
10. Split in half heat and serve like pancakes with syrup.
11. A Savory Cornbread pudding

Do you have any ideas of how to utilize left over cornbread, if so please leave it in the comments. I hope some of these ideas help you to better utilize your left overs and bless your family with your prudence!

The Frugal Breakfast Cornmeal Mush

If you like Cream of Wheat you will probably like Corn Meal Mush which is much the same as Cream of Wheat except it's corn instead of wheat.

• 6 cups water
• 2 cups cornmeal
• 1 teaspoon salt
• 2 tablespoons molasses (optional)

cook and stir constantly for about 10 minutes until the cornmeal has absorbed all of the water. Serve with honey, butter on top and a splash of milk.

This serves about 8 folks and we normally have a little bit of  fruit with it.

Fried Corn Meal Mush

Rinse a 9"x13" pan with water and pour the cornmeal mush into it. Rinsing pan and leaving the few water droplets inside help keep the mush from sticking to the pan. Smooth mush with the back of a spatula. Refrigerate overnight.

Next morning cut into ¼" slices and fry in skillet where you have already melted several Tablespoons of margarine. Fry until beautiful golden and crispy. If most of margarine has been absorbed add more before flipping and frying other side.

Serve with eggs, or enjoy plain. Every once in a while I also make a tomato gravy to spoon over the top but I like it better without.

This recipe is from Joyful Chaos