Traditional tamales get a new wrap--golden corn muffin mix bakes in the slow cooker on top of the tamale filling.
Although the cornbread won't brown like traditional baked cornbread, it will darken as the tamale mixture soaks into the cornbread mixture. To be sure the cornbread is done, test with a toothpick toward the end of the cook time. If it comes out clean, it's done.
Traditional tamales have a cornmeal dough rolled around a spicy meat or sweet filling and are then wrapped in corn husks or foil before being steamed. This pie uses tamale ingredients--with a twist.
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