US Army Tamale Pie: A Taste of Home Away From Home

My grandmother, bless her heart, was a whiz in the kitchen, a skill honed by years of feeding a hungry family on a tight budget during the war. One of her signature dishes, often requested at family gatherings, was her “Tamale Bake,” a hearty and comforting concoction that she always said came from “some army cookbook” during the 40s. The aroma alone—chili powder mingling with cornmeal—would transport me back to her cozy kitchen, where warmth, laughter, and the promise of a satisfying meal always awaited. It wasn’t until years later that I realized her “Tamale Bake” was likely a version of this very recipe, adapted and personalized over time, a tangible connection to a generation who knew the value of resourceful cooking.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Total Time: 60 minutes
• Servings: 8-10
• Yield: 2 baking dishes
• Dietary Type: Adaptable

Ingredients

• 1 (28 ounce) can tomatoes
• 2 (16 ounce) cans creamed corn
• 2 garlic cloves, chopped
• 1 tablespoon butter or 1 tablespoon margarine
• 1/4 cup olive oil
• 2 tablespoons chili powder
• 1 lb bulk sausage or 1 lb low fat Italian turkey sausage
• 1 teaspoon salt
• 2 (16 ounce) cans black olives, drained well
• 2 cups yellow cornmeal
• 3 cups milk or 3 cups skim milk
• 3 beaten eggs or 3/4 cup Egg Beaters egg substitute

Equipment Needed

• Large 5 or 6 quart pan
• Two 9×13 inch baking dishes (or similar)
• Grease or cooking spray

Instructions

1. Decide if you are using hot or mild sausage, as this will impact the final flavor profile. Prepare all your ingredients by chopping the garlic and draining the black olives. Ensure the eggs are beaten, or the Egg Beaters are measured out and ready to go.
2. In a large, 5 or 6-quart pan, combine the tomatoes, creamed corn, chopped garlic, butter (or margarine), olive oil, chili powder, sausage (or turkey sausage), and salt.
3. Cook the mixture over low heat for approximately 10 minutes, stirring occasionally to prevent sticking and ensure the flavors meld together. This gentle simmering is crucial for building a robust base flavor.
4. After 10 minutes, add the cornmeal, milk (or skim milk), and eggs (or Egg Beaters) to the pan.
5. Continue cooking for an additional 15 minutes, stirring often. It is important to stir frequently, as the cornmeal tends to settle and stick to the bottom of the pan. Be patient and maintain low heat to prevent burning. The mixture should thicken noticeably.
6. Preheat your oven to 350°F (175°C).
7. Grease (or spray) two 9×13 inch baking dishes. While the exact size isn’t critical, slightly smaller dishes may require a longer baking time.
8. Pour the cooked mixture evenly into the prepared baking dishes.
9. Bake in the preheated 350°F oven for approximately 30 minutes, or until the tamale pie is well set. The top should be lightly golden brown, and the edges slightly pulling away from the sides of the dish.
10. To test for doneness, gently insert a knife into the center of the pie. It should come out mostly clean.
11. Remove the baking dishes from the oven and let them sit for about 5 minutes before cutting. This allows the pie to set further and makes it easier to serve.
12. The final consistency of the tamale pie should be just slightly less firm than cornbread.

Expert Tips & Tricks

• For a richer flavor, consider browning the sausage in the pan before adding the other ingredients. Be sure to drain off any excess grease.
• If you want a smoother texture, you can use a blender or immersion blender to partially puree the tomatoes before adding them to the pan.
• Feel free to adjust the amount of chili powder to your liking. For a spicier kick, add a pinch of cayenne pepper.
• To prevent sticking, use a non-stick pan for cooking the mixture and ensure the baking dishes are well-greased or sprayed with cooking spray.
• If you’re short on time, you can assemble the tamale pie ahead of time and store it in the refrigerator overnight. Add a few minutes to the baking time to ensure it’s heated through.
• For a crispier top, broil the tamale pie for the last few minutes of baking, watching carefully to prevent burning.
• If the top is browning too quickly, cover the baking dishes loosely with aluminum foil.

Serving & Storage Suggestions

Serve the US Army Tamale Pie warm, directly from the baking dish. It can be enjoyed as a main course, accompanied by a simple green salad or a side of coleslaw. Garnish with a dollop of sour cream or a sprinkle of chopped cilantro for added flavor and visual appeal.

Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. For longer storage, freeze individual portions in freezer-safe containers for up to 2-3 months.

To reheat, microwave individual portions until heated through. For larger portions, reheat in a preheated oven at 350°F until warm.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	429 kcal	21%
Total Fat	25.4 g	39%
Saturated Fat	6.2 g	31%
Cholesterol	85.2 mg	28%
Sodium	1263.4 mg	53%
Total Carbohydrate	41.6 g	14%
Dietary Fiber	6.2 g	25%
Sugars	4.7 g	N/A
Protein	13.8 g	28%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Vegetarian: Substitute the sausage with a vegetarian sausage alternative or a blend of cooked lentils and vegetables.
• Spicy: Add diced jalapeños or a dash of hot sauce to the mixture for a spicier kick.
• Cheese: Sprinkle shredded cheddar cheese or Monterey Jack cheese over the top of the tamale pie during the last 10 minutes of baking.
• Cornbread Topping: For a sweeter and crumblier topping, use a cornbread mix instead of the cornmeal, milk, and egg mixture.
• Ground Beef: Use ground beef instead of sausage. Make sure to drain well.
• Gluten-Free: Use gluten-free cornmeal to make this recipe gluten-free.

FAQs (Frequently Asked Questions)

Q: Can I make this recipe ahead of time?
A: Yes, you can assemble the tamale pie ahead of time and store it in the refrigerator overnight before baking. Add a few extra minutes to the baking time to ensure it’s heated through.

Q: Can I freeze this tamale pie?
A: Absolutely! Freeze individual portions in freezer-safe containers for up to 2-3 months. Reheat in the microwave or oven until warmed through.

Q: What can I substitute for creamed corn?
A: If you don’t have creamed corn, you can use regular corn kernels and add a tablespoon or two of cream cheese or sour cream to the mixture.

Q: How do I prevent the bottom from burning?
A: Make sure to stir the mixture frequently while cooking to prevent sticking. You can also use a non-stick pan and ensure the baking dishes are well-greased.

Q: Is this recipe very spicy?
A: The spiciness depends on the type of sausage and the amount of chili powder used. You can adjust the chili powder to your liking or add a pinch of cayenne pepper for extra heat.

Final Thoughts

This US Army Tamale Pie is more than just a recipe; it’s a taste of history, a comforting reminder of resourceful cooking, and a delicious way to bring a piece of the past to your table. Whether you’re a seasoned cook or a beginner, I encourage you to give this recipe a try. Feel free to experiment with variations and substitutions to make it your own. And most importantly, share it with loved ones and enjoy the warm, comforting flavors of this classic dish. I’m sure my grandmother would approve!