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Mrs. Cargile’s Tamale Loaf
This tamale loaf recipe is a prize winning one found in the San Francisco Chronicle. This recipe calls for a five-pound pail to steam the loaf in. It also requires three hours to cook.
Tamale Loaf Recipe
One pound round steak, cut in small squares; cook us for stew. To this add: 1 can tomatoes, 1 onion, 1 teaspoon chili powder, salt to taste, 1 tablespoon butter, olives w desired, 2 cups cornmeal, stir into the stew; dash cayenne pepper; steam three hours in five-pound pail. This quantity is enough to fill the pail. Chicken or other meat may be used as desired. A favorite dish among many.
Mrs. Frank Cargile, Caspar, Mendocino County – San Francisco Chronicle – 23 Mar 1919

Tamale Loaf by Mrs. Cargile
A Tamale Loaf recipe from 1919
Ingredients
- 1 lb round steak cut in small squares
- 1 can tomatoes
- 1 onion
- 1 tsp chili powder
- 1 tbsp butter
- 2 cup cornmeal
- 1 dash cayenne
- olives as desired
- salt and pepper to taste
Instructions
-
One pound round steak,cut in small squares; cook us for stew. To this add: 1 can tomatoes, 1 onion, 1 teaspoon chili powder, salt to taste, 1 tablespoon butter, olives as desired.
-
2 cups cornmeal, stir into the stew; dash cayenne pepper; steam three hours in five-pound pail. This quantity is enough to fill the pail.
Recipe Notes
Chicken or other meat may be used as desired. A favorite dish among many.