Tamale Pie

• 1 pound plus 1 tablespoon unsalted butter
• 4 17-ounce cans corn niblets, drained if necessary
• 1/2 cup flour
• 1 1/2 cups cornmeal
• 3 cups whole milk
• 3 eggs
• 3/4 cup minced onion
• 1 medium-size red bell pepper, cored, seeded and chopped
• 1 tablespoon corn oil
• 1 1/2 pounds ground beef

1. Preheat oven to 400 degrees.
2. Lightly grease a 13-by-9-inch pan or a 5-quart casserole with 1 tablespoon butter.
3. Puree corn and set aside.
4. In a large heavy-bottomed pan, melt the pound of butter over medium heat.
5. Add flour and cornmeal and stir until smooth.
6. Using a wire whisk, beat in milk and eggs.
7. Add corn puree and cook for 5 minutes, until thick.
8. Pour two-thirds of the corn mixture into the prepared pan.
9. Put in oven and bake until the top is brown and set, about 45 minutes.
10. Meanwhile, in a skillet, saute onion and pepper in the oil until soft.
11. Add the beef and cook until brown, about 5 minutes.
12. Drain excess oil from skillet.
13. Add tomatoes, beans, Tabasco, cumin, cayenne, oregano and salt.
14. Cook, stirring, for about 5 minutes and remove from heat.
15. Remove cornmeal mixture from oven and, with a slotted spoon, top with the meat mixture.
16. Using a spatula, spread remaining uncooked cornmeal mixture over the meat.
17. Return to oven and bake until the top is light brown and set, about 30 minutes.
18. Remove from oven and let rest about 15 minutes before cutting.
19. Casserole can be stored, covered, in the refrigerator for a week.
20. Reheat for 15 minutes in a 350-degree oven before serving.

butter, corn niblets, flour, cornmeal, milk, eggs, onion, red bell pepper, corn oil, ground beef

Taken from cooking.nytimes.com/recipes/542 (may not work)