Tamale Pie

• 1 12 cups cold water
• 1 12 cups 100% whole stone-ground yellow cornmeal (Elam's)
• 1 12 teaspoons salt
• 2 cups boiling water
• 1 lb ground chuck or 1 lb ground round
• 12 cup chopped onion
• 2 tablespoons flour
• 1 teaspoon chili powder
• 1 (1 lb) can tomatoes
• 1 (8 ounce) can tomato sauce
• 1 (8 3/4 ounce) can whole kernel corn, drained (1 cup)

1. Combine and mix cold water and corn meal.
2. Add 1/2 teaspoon salt to boiling water.
3. Add corn-meal mixture, stirring constantly, and bring to a boil.
4. Partially cover pan; cook slowly 7 minutes, stirring often.
5. Line bottom and sides of a greased 2-quart casserole with cooked mush.
6. Cook beef and onion in a frying pan until beef is brown and crumbly.
7. Stir in flour, remaining 1 teaspoon salt and chili powder.
8. Add tomatoes, breaking them up into chunks with spoon.
9. Stir in tomato sauce and corn.
10. Spoon into mush-lined casserole.
11. Bake in a 350 degree oven until hot and bubbly, 40 to 45 minutes.

cold water, stoneground yellow cornmeal, salt, boiling water, ground chuck, onion, flour, chili powder, tomatoes, tomato sauce, whole kernel corn

Taken from www.food.com/recipe/tamale-pie-495978 (may not work)