Recipes:
# Chicken Tamale Pie
## INGREDIENTS
* 1 small onion, chopped
* 1 tablespoon butter or margarine
* 1½ cups salsa
* 1 cup canned corn, drained
* 1½ cups chopped cooked chicken
* ¾ cup cornmeal
* 1 tablespoon all-purpose flour
* 1½ teaspoons baking powder
* ½ teaspoon salt
* ½ teaspoon chili powder
* 1 egg, beaten
* ⅓ cup milk
* 1 tablespoon vegetable oil
**SERVES 6**
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## Make Ahead
Prepare through step 1 up to a day ahead. Store, covered, in the refrigerator. Bring to room temperature before proceeding with step 2.
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## Variation
For a hearty variation, substitute shredded pork or beef for the chicken.
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### 1
Preheat oven to 425°F.
Sauté onion in butter in a large skillet over medium heat.
Stir in salsa, corn and chicken.
Simmer for 10 minutes.
Lightly grease a large casserole.
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### 2
Pour chicken mixture into prepared casserole.
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### 3
Combine cornmeal, flour, baking powder, salt and chili powder in a large bowl.
Add egg, milk and oil; mix well.
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### 4
Spread cornmeal mixture over top of chicken.
Bake for 20 minutes or until crust is golden brown.
Cut pie into wedges.
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## Make It Quicker
* The 2 main types of cornmeal are steel-ground and stone-ground. Stone-ground is more perishable; for freshness, store it in an airtight container in the refrigerator for up to 4 months. Steel-ground can be stored at room temperature for a year or more.
