Tamale PieFor some years our house had a 1953 O'Keefe & Merrit stove (griddle in the middle, seprate oven and broiler compartments, complete with "Grill-evator" multi-position grill height adjuster). Incredibly, all of the original documentation - warranty, user's manual, and a COOKBOOK! - were all in their original envelope. One of my favorite recipes from the cookbook is SO RETRO it's a riot, and that's the recipe for tamale pie (by the way, the correct singular form of "tamales" is "tamal", not "tamale").
I don't have the stove or the cookbook anymore, but I did some searching around and found a recipe very close to what I remember was in the O'keefe & Merrit book. This is obviouosly a household-style recipe, so you'll need to extrapolate out your quantities. Here it is:
1 Heaping cup yellow corn meal
1 Cup cold water
3 Cups boiling water
1 Teaspoon crushed garlic
1 Pound of ground meat (preferably beef)
1 Medium onion chopped
1 Can whole kernel corn #2
1 Can ripe olives, whole black olives
1 Teaspoon chili powder, or more to taste
1 Teaspoon Worcestershire sauce
2 Cans Tomato sauce
Mix 1 heaping cup yellow corn meal and 1 cup cold water, add 3 cups boiling water and 1 teaspoon garlic and bring to a boil.
Brown 1pound ground meat, 1 medium chopped onion, salt and pepper, 1 can whole kernel corn #2, 1 can olives, 1 teaspoon chili powder or more, 1 teaspoon Worcestershire sauce, 2 cans tomato sauce.
Add corn meal mixture and cook on low 15 minutes. Turn into 2 qt. casserole and put shredded cheese on top and bake at 400 about 20 minutes.