Green husks from ears of corn
2 c. corn meal
1 tsp. baking powder
2 1/2 c. cooked ground meat or other cooked chopped meats
2 tbsp. cooking oil
1 tsp. salt
1/2 tsp. comino seed
1 1/2 tsp. chili powder
Ripe olives (chopped, 1/2 c.)
3 tbsp. chopped onions
2 c. cold water
4 c. boiling water

Cook clean husks from fresh corn in boiling water with salt. May also use dried husks. Boil 2 minutes; remove the husks and drain them. In the same water, stir in the corn meal and baking powder which has been mixed in a small bowl with the cold water. (This helps to keep it from lumping.) Add the comino seed and chili powder dissolved in a little cold water. Cook until thick, stirring with a long handled spoon. If it begins to splash, turn it off.

Brown the meat and onions in the cooking oil. Cook until the meat is done; add the chopped olives.

Grease a baking dish and put first a layer of the corn meal mixture and then the meat until all is used. Cover with the corn husks and bake with the lid on in medium slow oven.

Note: Plain tamale pie can be made with this recipe by omitting the corn husks. The comino seed and the ripe olives may also be omitted. Stir in the corn mixture and the meat mixture together and bake in a rectangular baking pan with grated or sliced cheese on top. On the Mission Field I used to add cooked red bell peppers to the mixture. I also stir tomato paste into the corn meal mixture.