Baked Corn Tamale

Ingredients

• 1/2 CUP corn meal (toasted very lightly in the oven)
• 2 tablespoons vegetable butter
• 2 tablespoons diced onion
• 1 1/2 cups stewed corn
• 1/2 cup diced bell pepper
• 2 cups stewed tomato
• 1 cup milk
• 10 ripe olives
• 1 egg
• Salt to taste

Method

1. 1

   Heat the milk to the boiling point, add 1 teaspoon salt, and pour gradually over the corn meal, and stir smooth.

2. 2

   Add the corn, sliced olives, and the egg slightly beaten, and mix thoroughly.

3. 3

   Put butter, onion, and sweet pepper into a saucepan, and let simmer for a few minutes.

4. 4

   Add the tomatoes, and bring to a boil.

5. 5

   Add a sprinkle of sugar, and salt to taste; then mix all the ingredients, pour into an oiled pan, and bake in a medium slow oven until set and a nice brown.

As published

This recipe was extracted from Science of food & cookery (1921) by H. S. Anderson, page 88. The excerpt below is the record exactly as published.

i cup milk Sage and salt to taste Beat the egg, add the milk, pour over the diced bread, and let soak 20 minutes. Put the onion, the sage, and the butter into a small pan, and simmer for a few moments. Add the tomato, and boil up well. Mix all ingredients thoroughly. Salt to taste. Oil 5 timbale molds, divide the mixture among them, set into a pan of water, and bake until set. Serve with tomato or tomato cream sauce. BAKED CORN TAMALE 54 CUP corn meal (toasted 2 tablespoons vegetable butter very lightly in the oven) 2 tablespoons diced onion il/2 cups stewed corn l/2 cup diced bell pepper 2 cups stewed tomato i cup milk 10 ripe olives i egg Salt to taste

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