Tonight's Tamale Pie notes:
Total prep & cleanup time: 65 minutes (timed via my egg timer)
Total cooking time: around 80 minutes
Recipe from the Cast Iron Skillet cookbook.
1. In my 10" cast iron skillet, there appeared to be too much "stuff". It's almost like you could cut tomatoes & chili in half, and it would be fine.
2. Last time I made this, I think I made the cornbread from the Albers Corn Meal box recipe, which turned out like tasty, typical cornbread. Beckey's biggest complaint last time was that the meat/sauce-to-cornbread ratio was too meager (too little meat to cornbread). The Albers recipe really plumps up, this one doesn't seem to as much. It could be my baking powder was too old.
Around 10 more minutes to go. It's nice to cook dinner for my sweetie. The tradeoff is that she has to set the table & do the dishes. I try to clean as I cook, so that there's less mess.
We'll get Beckey's taste results later.
(PS - Beckey really liked it. It was delicious, and leftovers lasted several days. It seemed that I left it in too short to cook; I had to put it back in the oven to let the cornbread finish for another 5-10 minutes longer, as it was uncooked/gooey towards the bottom of the bread).