by Hannah Kincaid
Ingredients
- For the base:
- 1 pound green tomatoes
- 2 cups cooked black beans
- 1/2 small habanero, seeded and minced (more or less to taste)
- 2 cloves garlic, minced
- 1 small onion, minced
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 2 teaspoons chili powder
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 1/2 cup cornmeal
For the topping:
- 1-1/2 cups milk
- 1 teaspoon salt
- 1/2 cup cornmeal
- 8 oz. Monterey Jack cheese, shredded
- 2 eggs, lightly beaten
Directions
- For the base:
- Finely chop green tomatoes, habanero, garlic, and onion
- Place green tomato mixture, beans, and spices in an oven safe 10" pot over medium heat
- Cook until heated through
- Slowly stir in 1/2 cup of cornmeal and cook, stirring occasionally, for 5-10 minutes until the mixture is thickened
- Set aside
- For the topping:
- Heat milk with salt over medium heat until hot
- Slowly whisk in cornmeal
- Cook, whisking, until thickened
- Remove from heat
- Stir in cheese, a little at a time, until melted
- Quickly stir in eggs until well incorporated
- Pour on top of the green tomato mixture in the pot
- Bake for 20-30 minutes or until golden and fluffy.
- Serve with chives, cilantro, salsa, or sour cream. Or whatever fixin's you like. The base also takes well to whatever add-ins you like, such as meat, peppers, and corn.
This easy tamale pie recipe from one of our readers provides a great way to use green tomatoes from your garden.
This green tomato tamale pie recipe is based on a recipe by Andrea Yoder of Harmony Valley Farm.
Got more green tomatoes? If you’re looking for additional ways to use your green tomatoes in the kitchen, head on over to our Green Tomato Recipes collection page!
