I think my mom said that Mrs Ogden was a church friend. She and Gram must have shared recipes often because we have seen several of hers so far. I’m not a big fan of one of the ingredients here, which is Mexican corn. I know, growing up in California as I have, you’d think I would love something like Mexican corn, but honestly, red pepper in with corn, or even Ortega chiles, ugh, I just can’t bear it. I love corn, just not in combination with other Mexican-ish things. Corn niblets with butter? Yum. Corn on the cob? Yes! Corn in tamale pie? Only maybe.
Note, the card says “over” but on the back there’s only some suggestions of what to serve with this (lima beans) and no oven temperature. So, my thought is that since everything is already cooked in the skillet, the heating in the oven is just to bring all the flavors together and to crisp the mush and melt the cheese.
Tamale Pie (Ethel Ogden) This makes a large casserole or two small
1 c corn meal
1 c cold water
1 1/2 tsp salt
Mix, then dump into 4 c boiling water. Cook until thick.
Butter casserole – line with mush. Save some for top crust.
Fry some onions, celery & green peppers. Add 1 1/4 lb meat. When done add 1 can whole kernel Mexican corn – or use frozen corn with sweet red pepper added. Add 1 8 oz can tomato sauce, same amount water. Add 2 tbsp sugar, 2 tsp salt, 1/4 tsp pepper, 1 can ripe pitted olives. Fill dish. Top with mush – sprinkle w. grated cheese – Heat in oven.