Week 32: Corn

  • Tamale Pie with imitation cornbread
  • “Indian Corn” Bean salad

My sister-in-law is allergic to corn, so I ended up making a corn-free cornbread that was close in taste and spot on in texture. It was just missing that corn flavor.


The tamale pie was ground beef, onion, garlic, green pepper, cumin, cayenne, paprika, cock sauce, salt, pepper at the cooked bottom of a cast iron pan, then covered with the fake cornbread mix and baked.

I borrowed a corncob shaped cast iron muffin tin and shaped the left over batter to look like corncobs. I placed them on top of a tamale pie. The one problem was that this stuff glued itself to the cast iron, so the kernel texture was lost (and it took an eternity to get the pan clean).

For a side, it was “Indian Corn” bean salad. I dyed chickpeas yellow to look like corn, then added black, red kidney and northern white beans and olive oil, salt, pepper, garlic, diced onion and cilantro.