Tamale Pie!

Earlier this week, I made a new recipe from Paula Deen, Iron Skillet Tamale Pie. It was a big hit! Here's a link for the recipe, with a photo.


As always, I changed the recipe a bit. I needed more servings, so I made 1 1/2 recipes of the cornbread. I used rice milk instead of regular milk. And I doubled most of the ingredients for the filling, except the cheese. I used about 1/3 of the batter and about 1/4 of the filling to make an almost-milkless casserole in a smaller skillet. Then I used the rest with the cheese in my big chicken-frying skillet. 'Most everyone said it would be good with black olives in it, so I will probably try that next time. It's so good, your tongue will slap your brains!