Crock pot tamale pie = FAIL!

Yes you read that correctly...I was none too pleased with how my tamale pie turned out. It was still alright, but the end product turned out to be A LOT of cornbread topping and very little filling on the bottom. The cornbread was super super dense and the filling was just kinda "meh". But I think that if I add more filling and maybe cut back the bread topping a little it will fix the problem. It really was alright...I have leftovers but mostly the cornbread ( literally the container weighs like five pounds from the dense bread) so I think I will just whip up a little more beans and spices for Dustin to eat for lunch or something. I have pineapple comin out the ying yang and I think I need to make something yummy with it because it's not gonna last long! I was thinkin either the pineapple stir fry I made a few days ago or maybe pineapple pizza? Both sound pretty good. I just need to see how many ingredients I will have to run out and buy for the pizza...yeah I don't wanna do too much of that today!

Also yesterday Dusty and I went to Orange tree frozen yogurt in Gilbert. It was good but the service was a little disappointing and it melted sooooo fast. I don't know if it was like not fully frozen or something but it's like within three minutes out of the store mine was 1/2 melted! I love tart frozen yogurt though! It is so yummy!
Crock Pot Tamale Pie (From crockpot 365)

Cornbread topping:

--3/4 cup cornmeal

--1 1/4 cup flour (I used Pamela's baking mix)

--1 cup milk

--1/4 cup sugar

--1 egg

--1 t baking powder (only if not using Pamela's or similar gluten free baking mix that already has baking powder added)

The Filling.

I chose to make this vegetarian because I put this on at 6am and had no interest whatsoever in browning meat that early in the morning. I was lucky my slippers were on the right feet. You, however, can add 1lb of your favorite browned meat if you'd like.

--1 can drained and rinsed black beans

--1 can fire roasted tomatoes
--1 can drained corn

--1 T chili powder

--1 t cumin

--1/2 t paprika

--1/4 cup diced onion (I had some leftover in the fridge from a previous dish)

--1/2 cup shredded cheddar cheese

The Directions.

Spray your crockpot with cooking spray. Dump in the filling ingredients--cheese, too!-- and stir well to distribute the spices. You will not be able to stir this again, so please check to see that the spices aren't in a clump anywhere.

In a separate bowl, mix together the cornbread topping. When finished, pour evenly over the filling, spreading with a spatula if needed.

Cover and cook on low for 4-7 hours or on high for 2-4. I was shocked at how quickly this cooked. I set it on low and expected it to take about 8, but it was all brown and golden and perfectly crispy at the 6hr mark. So we ate it for lunch!