Yes, I know it’s Thursday. The book drawings are Wednesday. This post was supposed to go up yesterday. But it didn’t. I was trapped under something heavy.
I figure you’ll like it tomorrow rather than never.

Thanks for all the response to the book drawing last week. “So Sweet! Cookies, Cupcakes, Whoopie Pies and More,” by Sur La Table goes to Carla Gutting.

If you are not Carla Gutting, and would like my copy of “Cake Ladies: Celebrating a Southern Tradition,” by Jodi Rhoden, send me an e-mail with your name, the name of the book and your mailing address. I’ll pick one name and ship the book off to its new home.
I’d include a recipe, but they’re all 800 years long. This book is for serious bakers, or at least those who like looking at food as a work of art.

Here’s a good-looking one from the new “Big Batch of Home Cooking,” from Gooseberry Patch. I might use this book for an upcoming Loaves & Dishes recipe.
TAMALE POT PIE
1 pound ground beef
2 cups frozen corn, thawed
1 (14.5-ounce) can diced tomatoes
1 (2.5-ounce) can sliced black olives, drained
1 cup plus 2 tablespoons biscuit baking mix, divided
1 tablespoon chili powder
2 teaspoons ground cumin
1/2 teaspoon salt
1/2 cup cornmeal
1/2 cup milk
2 tablespoons chopped green chiles
1 egg, beaten
1. Cook ground beef in a large skillet over medium heat until browned; drain. Stir in corn, tomatoes with juice, olives, 2 tablespoons baking mix, chili powder, cumin and salt.
2. Bring to a boil, and boil stirring frequently, 1 minute. Keep warm over low heat.
3. Stir together remaining baking mix and remaining ingredients until blended. Pour beef mixture into an ungreased 9-inch-by-9-inch baking pan.
4. Spread cornmeal mixture over beef mixture. Bake uncovered at 400 degrees for 20 to 30 minutes, or until golden.
Serves 6