This version of tamale pie uses eggs and milk, making it a little richer.
1/2 C canola oil
1 med onion, chopped
1 16-oz can tomatoes, drained and chopped
1 C whole kernel corn (frozen or canned)
1 tsp salt
1 C skim milk
1 1/2 C yellow cornmeal
1 16-oz can sliced black olives, drained
3 eggs (or 3/4 C egg substitute)
2 tsp chili powder
In a large kettle over medium-high heat, saute onion in oil until tender. Add all other ingredients in order, stirring well. This mixture will thicken but tends to scorch easily, so stir constantly until thickened. Pour into a well-greased bread or loaf pan. Bake at 375° F for 35 to 45 minutes or until top is golden brown.
Serving Suggestions: This loaf can be turned out onto a platter and garnished with parsley.
Submitted by Debby Shabo Wade