Vegetarian Tamale Casserole For Meat Lovers Recipes

Steps:

• In a food processor blend corn and cheese until corn is in nearly a meal consistency.
• Add butter, Masa flour, salt, sugar, pepper and baking powder and process until the mixture is loosely mixed.
• Add broth and mix until just smooth.
• Place about 2 tbsp of mixture into soaked corn husk or parchment paper.
• Fill with some cheese, slices of roasted chili pepper and tomatoes.
• Close parchment paper or corn husk around filling, trying to cover filling with Masa flour mixture. If you have trouble closing or have too much filling try using less in your subsequent tamales.
• Roll wrapper closed, roll and fold over ends and set aside.
• Once they're done they can be refrigerated or frozen, or placed immediately in steaming tray above boiling water for about 30 minutes, or until Masa flour mixture is set.

Steps:

• Combine all ingredients except cilantro and cornbread.
• If mixture appears too loose, mix 1 tbls of cornstarch or arrowroot with saved kidney bean water until smooth.
• Stir into mixture.
• Spray a 2 1/2 to 3 quart baking dish.
• Pour mixture in and smooth out.
• Make cornbread as directed on package.
• (Use the egg whites in place of whole egg).
• Add cilantro into cornbread mix.
• Top casserole with mixture,sealing to edges.
• Bake at 350 degrees for 40 to 50 minutes or until top is golden brown.