The National Cornbread Festival South Pittsburg, Tennessee

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Tennessee Hot Tamale Pie - Margie Tyler Murfreesboro, TN

2 cups Martha White Yellow Cornmeal
4 1/2 cups water
1 1/2 teaspoons salt
1 tablespoon cayenne powder

Place dry cornmeal in 4 quart pan; gradually add water, stirring until smooth. Add salt and cayenne powder. Cook over medium heat until mixture bubbles. Lower heat; cover pan; and simmer for 15 minutes. Remove from heat and set aside with cover on pan.

Meat Fillings:
- 2 pounds lean ground beef
- 1 cup chopped onion
- 1 medium green pepper, chopped fine
- 1 garlic clove, minced
- 1/2 cup canned kernel corn, drained
- 1/2 cup canned pinto beans, drained
- 2 teaspoons chili powder
- 1 cup water

In quart size iron skillet, cook meat until no loner pink; Add onion, pepper, garlic; stir cook 5 minutes. Add remaining ingredients; cover and cook until water is evaporated.

Lightly grease iron skillet; spread half of mush in bottom of skillet; top with meat mixture, spreading evenly over mush; top with remaining mush.

Bake in pre-heated oven for 30 minutes. Serves 6-8.