Tamales? Tamales? Kevin Perez, late of this board had a GREAT, and genuin, tamale recipe - cornhusks and all, IIRC. In his absence, the following will have to suffice: < burp>

Hot Tamale Pie, according to this Coon-ass's cookbook:
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Like all things Cajun, first you take a couple of onions, chopped, a large bell pepper, chopped, and a cup of chopped celery (known as the "holy trinity"), and one minced clove of garlic and saute the whole mess with 2 pounds or so of ground beef in a big ol' black iron skillet.

Add one of those small cans of tomato paste (6 oz?), season to taste (salt, red pepper or tabasco, chili powder). Add 1 cup of water and simmer for an hour or so.

Take one cup of corn meal, mix with about 3 cups cold water. Take the drippings from the meat and add it to the corn meal and salt to taste. Cook it in a pan for about 20 minutes over low heat.

Combine with the meat mixture and season to taste. Put the whole mess in a casserole dish and cook over a hot water bath for 2 hours.