Gluten-Free Albers Tamale Pie with Cornmeal Crust
A comforting Midwestern casserole combining a crispy-topped cornmeal crust with seasoned ground beef, vegetables, and olives. The dish features a creamy corn filling and melted cheddar cheese, creating layers of texture and savory flavor. This vintage recipe, popularized by Albers cornmeal, is ideal for family dinners and potlucks. The unique approach of using evaporated milk in the crust creates a rich, tender base that bakes until golden, setting it apart from traditional tamale pie variations.
Ingredients
- 1 ¼ cup Albers yellow cornmeal
- ½ teaspoon salt
- 1 ½ cup Carnation Evaporated Milk
- 1 cup water
- 1 lb ground beef
- 1 clove garlic, finely chopped
- 1 cup onion, chopped
- ¼ cup green bell pepper, chopped
- 1 cup corn, cream-style
- ½ cup black olives, sliced and drained
- 1 cup tomato sauce
- 1 tablespoon chili powder
- 1 teaspoon salt
- ¼ teaspoon black pepper
- ⅓ cup cheddar cheese, shredded
Instructions
- 1
Combine cornmeal, salt, evaporated milk and water in small saucepan.
- 2
Cook over medium heat, stirring frequently until thickened.
- 3
Reserve half cup of cornmeal mixture and set aside covered.
- 4
Spread remaining cornmeal mixture on bottom and sides of greased 8-inch square baking dish.
- 5
Cool briefly if needed.
- 6
Bake crust in preheated oven for 10 minutes.
- 7
Brown beef with garlic, onion and bell pepper in large skillet, then drain.
- 8
Stir in corn, olives, tomato sauce, chili powder, salt and pepper until combined.
- 9
Spoon beef filling into cornmeal crust.
- 10
Drop rounded teaspoons of reserved cornmeal mixture over filling.
- 11
Sprinkle cheese on top.
- 12
Bake until cheese melts and top is golden.
Tips
Let the cornmeal crust cool slightly before filling to prevent the filling from making the base soggy; the brief pre-bake ensures structural integrity.
Drain the beef thoroughly after browning to prevent excess moisture from compromising the texture of the casserole.
Reserve the cornmeal mixture topping before spreading the crust so you have enough for the characteristic dimpled surface.
Good to Know
Cover tightly and refrigerate up to 3 days. Reheat covered at 350F for 15-20 minutes until warmed through.
Assemble casserole fully but do not bake. Cover and refrigerate up to 8 hours. Add 5-10 minutes to final bake time if starting cold.
Serve directly from baking dish with green salad or steamed vegetables on the side. Pairs well with cornbread or flour tortillas.
Common Mistakes
Do not skip the pre-bake of the crust to avoid a soggy, undercooked bottom layer.
Do not add undrained ground beef to avoid a watery, loose filling.
Do not omit the reserved cornmeal topping to avoid losing the textural contrast that defines the dish.
Substitutions
Dairy-Free Swaps
note:less creamy filling
General Alternatives
FAQ
Can I make this in a larger baking dish?
Yes, scale all ingredients proportionally and adjust bake time by 5-10 minutes. Monitor cheese topping to prevent over-browning on edges.
What if I don't have evaporated milk?
Use whole milk plus 2 tablespoons cornstarch per cup to approximate the body and richness, though the texture will be less stable.
Can I freeze this casserole?
Freeze unbaked up to 2 months or baked up to 1 month. Thaw in refrigerator overnight. Add 10 minutes to bake time if starting frozen.