Monday, September 27, 2010

Chicken and Corn Tamale Loaf

    Today we are going to heat up the oven and get cookin'.  This is a chicken main dish with a Mexican Flair.  You will need your skillet and a loaf pan for this one.  This recipe takes a little time to cook, but it is well worth it.
Image by Pamela Jo

Chicken and Corn Tamale Loaf 


1 medium onion, minced
1 clove garlic, finely minced
¼ cup cooking oil
1 ½ cup yellow cornmeal
1 ¾ cup hot chicken broth
1 ½ cups cooked chicken, diced
1 can (8 oz) tomato sauce
1 Tbsp chili powder
1 tsp salt
½ tsp pepper
3 eggs, beaten
1 can cream style corn
1 Tbsp butter
green onion, chopped for garnish (optional)

   Preheat oven to 375 degrees.
   Saute onion and garlic in oil, until tender.  Mix with cornmeal, chicken broth, chicken, tomato sauce, chili powder, salt, pepper and eggs.  Mix thoroughly.  Pour mixture into well greased 9 inch baking dish.
   Set baking dish in pan of hot water in oven.  Bake for 1 hour or until firm and brown.  Remove from oven and turn out onto serving platter.
   Heat corn with butter in a small sauce pan.  Pour over top of meat loaf.  Garnish with green onion if desired.

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