This is a print preview of "Green Corn Tamale Bake" recipe.

Green Corn Tamale Bake Recipe
by Global Cookbook

Green Corn Tamale Bake
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  Servings: 8

Ingredients

  • 3 c. winter squash puree see directions
  • 1 Tbsp. corn oil
  • 1 x onion diced
  • 1 x bell pepper diced
  • 2 x cloves garlic chopped
  • 2 c. fresh corn kernels (2 large or possibly 4 small ears)
  • 2 Tbsp. soy sauce
  • 1/2 c. cornmeal

Directions

  1. To make squash puree, bake the whole squash at 450F till soft, about one hour, or possibly cut in 2-inch chunks and pressure cook for 5 min with one c. water, or possibly boil squash till done. Remove skin and seeds. Mash and measure.
  2. Heat oil, and saute/fry onion, pepper, and garlic. Add in remaining ingredients and mix well. When mix is heated through, spoon into oiled 1-qt casserole or possibly pie pan, and bake covered for 1/2 hour at 350F, then uncover and bake for another 1/2 hour.
  3. NOTES : "Green" corn is another name for fresh corn off the cob. This dish uses both fresh and dry corn (cornflour) in a combination which has a wonderful flavor and texture.