Tamale Casserole
(8 servings)

1/2 cup Butter; softened
1 1/2 cups Cornmeal
1 cup Flour; all purpose
1 tsp Cumin
1/4 tsp Salt

FILLING:
1 can Kidney beans; 14 oz, drained
2 Garlic cloves; minced
1/4 tsp Salt
1 can Tomato sauce; 14 oz
1 tsp Dried oregano
1/2 tsp Allspice
1 Hot chili pepper; seeded & chopped
1 Onion; chopped

In bowl, beat butter till creamy; beat in cornmeal, flour, cumin and salt till blended. Gradually beat in water; set aside.

Filling:
In bowl, combine beans, garlic, salt, tomato sauce, oregano, allspice, hot chili pepper, green pepper and onion. Spread half of cornmeal batter in greased 8 cup (2 Litre) shallow casserole. Spread with bean mixture; spread remaining batter over top. Bake in 325F oven for about 1 hour or till batter has set.