Here's a twist on a traditional Mexican dish! In today's House Works segment, Chef Judy Gilliard shows us how to make a tamale pie that won't take a bite out of your weekly grocery budget.

Tamale Pie
Judy Gilliard
Servings: 6
1 cup cornmeal
1 cup whole wheat flour
1 tablespoon baking powder
1/2 teaspoon sea salt
1 tablespoon turbinado sugar
1 cup corn kernels
1 cup skim milk
2 medium egg
1 tablespoon vegetable oil
2 cups pinto beans, cooked
1 cup salsa
1 cup cheese, shredded
6 tablespoons sour cream, light
1.Preheat oven to 350 degrees.
2.Combine corn meal, flour, baking powder, sugar, and corn in a large bowl.
3.Mix nonfat milk, eggs, and oil together.
4.Add liquid to dry ingredients and mix well.
5.Pour into a 9" baking pan that has been sprayed with a non- stick spray.
6.Spread pinto beans, salsa, and cheese evenly over the top.
7.Bake for 35 minutes.
Per Serving (excluding unknown items): 477 Calories; 6g Fat (10.9% calories from fat); 23g Protein; 86g Carbohydrate; 21g Dietary Fiber;
73mg Cholesterol; 645mg Sodium. Exchanges: 5 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates.