Corn Bread Tamale Bake

Portion Size: 1 cup

Ingredients: Yields: 8 servings

Ingredients Notes: 
2 1/2 Pounds lean ground beef 
1 diced onion Washed, peeled and diced
2 cup of low sodium tomato sauce
2 tablespoons sugar 
1 teaspoon oregano 
1 cup of water 
1/4 teaspoon pepper
1 teaspoon salt 
1 tablespoon chili powder
1 cup drained low sodium whole kernel corn
1 1/2 cup cornmeal 
2 tablespoon flour
2 tablespoon sugar 
1 teaspoon salt 
3 teaspoons double acting baking powder 
2 eggs, beaten 
2/3 cup nonfat milk 
2 tablespoon vegetable oil 
For gluten free (GF): Use GF flour and GF baking powder. Always check each ingredient to be sure it is gluten free.


Steps:Directions: Critical Control Point / Quality Assurance
1Sauté the ground beef and onion in a skillet.
2When the meat is highly browned and the onion is translucent, drain.
3Add tomato sauce, water, pepper, salt, chili powder, oregano, 2 tablespoons sugar, corn, and pepper.
4Simmer for 15 minutes.
5Preheat oven to 425 degrees.
6Meanwhile, sift and mix together cornmeal, flour, 2 tablespoons sugar, salt, and baking powder. 
7Moisten with egg, milk, and oil.
8Place meat mixture in a non stick vegetable sprayed baking dish and cover with the corn bread topping. 
9The topping will disappear into the meat mixture, but will rise during baking and to form a layer of corn bread.
10Bake about 20 to 25 minutes or until cornbread is brown.Cook until internal temperature reaches 165 F degrees for 15 seconds.

Jacqueline Larson M.S., R.D.N. and Associates