This is a great recipe.
We are obsessed with tamales in this house. And when I say "We" I mostly mean me.
I found a way to make some tamale pies, and indivualize them so that some can be lactose free, gluten free and fructmal friendly.
3 large chicken breasts- cooked and shredded
1 cup cheese (rice shred for lactose free)
1/2 cup sliced olives
1/2 cup enchilada sauce- I used green, but red would make it more traditional
1/2 cup diced red pepper
1/2 cup frozen corn
-really feel free to get creative. beans, stewed tomatoes would also be good.
1 1/2 cup corn meal
1 cup King Arthur GF flour (or regular flour if that works for you)
1 Tbls baking powder
2 Tbls sugar
1 tsp salt
4 Tbls oil
2 lg eggs
1 cup milk (we used rice milk)
Put desired personalized filling into each ramekin. So easy to personalize based on specific allergies, plus you could let the kids help putting what they would like into their own dish.
Mix together dry ingredients for topping. Wisk together milk oil and eggs in sepearate bowl then combine. Once well blended pour over toppings in each ramekin. We were able to make five 6" ramekin individual tamale pies with this recipe. Place ramekins on cookie sheet and eat 375 for 25-30 minutes.
Let cool for ten minutes before serving then top with sour cream or avocados if you like.