Crisscross Ham Tamale Pie

Preparation info

  • Difficulty


  • Makes

    6 to 8


Appears in

Farm Journal's Complete Pie Cookbook

Farm Journal's Complete Pie Cookbook

By Nell B. Nichols

Published 1965

  • About

Widely praised Farm Journal recipe from our Country Cookbook


  • 1 (1 lb.) slice ready-to-eat ham or 2½ c. cubed baked ham
  • 3 tblsp. salad oil
  • ¾ c. chopped onion
  • 1 clove garlic, minced
  • tsp. chili powder
  • 2 tblsp. flour
  • 1 green pepper
  • 2 c. tomato juice
  • 1 (4 oz.) can mushroom stems and pieces
  • 2 c. cooked lima beans (fresh, frozen or canned)
  • 1 (14 oz.) pkg. corn muffin mix
  • ½ c. milk
  • 1 egg, beaten


  • Cut ham into 1" cubes.
  • Heat oil in large skillet. Add onion and garlic. Cook 5 minutes. Add the cubed ham. Sprinkle with chili powder and flour. Continue to cook over moderate heat 10 minutes. Stir occasionally.
  • Wash pepper. Remove core. Cut into eighths; add to ham along with tomato juice, mushrooms with liquid and lima beans. Bring to boil; reduce heat, cook 2 or 3 minutes, stirring constantly.
  • Pour hot mixture into greased 2 qt. casserole. (A shallow one allows more space for topping.) Place in moderate oven (375°F.) while mixing corn muffin topping.
  • Blend corn muffin mix with milk and egg. Spoon over hot ham mixture in a wide crisscross pattern.
  • Bake 25 minutes, or until topping is golden brown.
  • If meat-and-vegetable mixture is made ahead and chilled in refrigerator, heat it in oven until bubbly hot before adding topping.