*  Exported from  MasterCook  *
 
                               Hot Tamale Pie
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Vegetarian                       Low-Fat
                 Beans
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      tablespoon    Favorite sauteeing medium -- wine, broth or water
    1      medium        Onion -- finely chopped
    1      medium        Yellow bell pepper -- or red or green
                         -- seeded and finely chopped
    2                    Garlic cloves -- minced
   16      ounces        Tomato sauce 
   16      ounces        pinto beans, canned -- rinsed and drained
    1                    Ear corn -- kernels cut off
           OR            
      3/4  cup           Frozen corn -- thawed
    1      teaspoon      Chili powder
    1      teaspoon      Ground cumin
      1/2  teaspoon      Fine sea salt
    1      pinch         Cayenne pepper
    3      cups          water
    1      cup           Yellow stone-ground cornmeal
    1      tablespoon    Freshly squeezed lemon juice
    1      teaspoon      Dijon mustard
      1/2  teaspoon      Fine sea salt
 
 Heat the favorite sauteeing medium in a large frying pan over medium-high heat.
  Add the onion bell pepper, and garlic and cook until softened. 6 to 8 minutes.
 
  Remove from the heat and stir in the tomato sauce, pinto beans, corn, chili po
 wder, cumin, salt and cayenne. Pour into an 8 x 8 glass baking dish.
 
  Preheat the oven to 350 degrees.
 
  Boil the water add the cornmeal, lemon juice, mustard, and salt in a large sau
 cepan, and stir until mixed.
 Bring to a boil over medium-high heat, then immediately reduce the heat to low 
 and simmer, stirring often, until thickened, 4 to 5 minutes.
 
  Spread the cooked cornmeal over the bean mixture. Bake for 30 minutes. Cool fo
 r 10 minutes before serving.
 
  From DEEANNE’s recipe files
 Per 1/4 recipe:  303 calories, 1.8 g fat, 5.1%CFF.
 
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