Hot Tamalia Loaf Recipe
Daily Value: 35%
Gluten-Free, Wheat-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free
|Folic Acid (B9)||149µg||37%|
|Fatty acids, total monounsaturated||30g||0%|
|Fatty acids, total polyunsaturated||6g||0%|
Exclusive from The Daily Meal
“This is a dish that is mighty easy to fix whether you are in your home or just have an old fire out in the open. An old Mexican guide gave it to me and it is one that I have enjoyed many nights after coming back to camp dead tired when we weren’t lucky enough to get any game.” — Gary Cooper
- 1 can corn
- 1 can tomatoes
- 1 can ripe olives
- 1 cup olive oil
- 5 ounces salt pork
- 1 onion
- 2 cloves garlic, cut fine
- Salt, to taste
- Cayenne, to taste
- 2 eggs
- 1 cup milk
- 3 cups cornmeal
In a large pot put the corn, tomatoes, and ripe olives and cook for about 10 minutes in a small quantity of olive oil.
Cut up the salt pork and onion. Brown the pork and onion in a skillet, then add to the first mixture. Mix thoroughly while adding the garlic, salt, and cayenne, to taste. Beat 2 eggs briskly, stir in the milk, and add to the mixture — then stir in the cornmeal until smooth.
Pour into a baking pan and bake for 1 hour, or until the cornmeal is baked through and pulls away from the sides of the pan.
Serves 8 and it is delicious, you’ll sure pass your plate for more.
Adapted from “What Actors Eat When They Eat!” by Kenneth Harlan and Rex Lease (Lymanhouse, 1939)Servings: 8
Be a Part of the Conversation
Have something to say?
Add a comment (or see what others think).