Corn and Cheese Tamale Pie

1.Preheat the oven to 375°F (190°C).

2.In a medium saucepan, bring 2 cups of milk to a gentle boil over medium heat. Add 2 tablespoons of butter and salt, stirring until melted.

3.Gradually whisk in the cornmeal, reducing heat to low. Cook, stirring constantly, until the mixture thickens and pulls away from the sides of the pan, about 5-7 minutes.

4.Remove the cornmeal mixture from heat and stir in the shredded cheddar cheese until melted and smooth. Set aside.

5.In a mixing bowl, combine the diced tomatoes, chopped jalapeño, flaked tuna, instant oats, black pepper, and ground cumin. Mix well to incorporate all ingredients evenly.

6.Lightly butter a 9-inch (23 cm) baking dish with the remaining 2 tablespoons of butter.

7.Spread half of the cheesy cornmeal mixture evenly in the bottom of the prepared baking dish.

8.Spoon the tomato, jalapeño, tuna, and oats mixture evenly over the cornmeal layer, spreading gently to cover.

9.Top with the remaining cornmeal and cheese mixture, smoothing the surface with a spatula.

10.Bake the tamale pie in the preheated oven for 25-30 minutes, or until the top is golden brown and the filling is bubbly.

11.Remove from the oven and let it rest for 5 minutes before slicing and serving.