3 tablespoons olive oil
2 pounds ground dark-meat turkey
1 large onion, finely chopped
2 minced jalapeno chiles (seeds and ribs removed for less heat, if desired)
1 tablespoon ground cumin
Coarse salt and ground pepper
1 can (28 ounces) crushed tomatoes
4 cups fresh (from 6 ears) or thawed frozen corn kernels
Cornmeal Crust (see recipe below)
1 cup shredded Monterey Jack cheese (4 ounces)
Preheat oven to 375 degrees. Make filling: Heat 2 tablespoons oil in a large nonstick skillet over medium-high heat. In two batches, brown turkey, stirring occasionally, about 10 minutes. Transfer to a bowl.
Reduce heat to medium. Add remaining tablespoon oil to skillet. Cook onion, jalapeno, and cumin, stirring occasionally, until soft, about 5 minutes; season with 2 teaspoons salt and 1/4 teaspoon pepper. Return turkey to pan; stir in tomatoes and corn until combined.
Make Crust. Pour 1/8 of the crust (1/4 cup) into the bottom of each of eight 10- to 12-ounce ramekins. Smooth tops with a spoon; cool 5 minutes. Top each with turkey filling, dividing evenly; sprinkle with cheese.
Bake on a rimmed baking sheet until filling is bubbling and cheese is melted, about 30 minutes.
1 1/2 cups yellow cornmeal
2 teaspoons coarse salt
1/4 teaspoon ground pepper
4 tablespoons butter
Whisk cornmeal with 1 1/2 cups cold water.
In a medium saucepan, bring 2 1/2 cups water, salt, and pepper to a boil.
Gradually stir in cornmeal mixture. Reduce heat; simmer, stirring often, until very thick, 4 to 5 minutes.
Remove from heat; stir in butter until melted.
Recipe shared from: http://www.marthastewart.com/315772/tamale-pies?czone=food/comfort-foods-center/comfort-foods-dishes¢er=854190&gallery=275541&slide=281613