Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 1 can | (14.5-oz) hot tamales |
| 2 tablespoons | Flour |
| 1 teaspoon | Chile powder |
| ¼ teaspoon | Garlic salt |
| 3 | Eggs; beaten |
| 1 can | (16-oz) cream style corn |
| ½ cup | Pitted ripe olives; halved |
| ½ cup | Sharp cheddar cheese; shredded |
Drain tamales, reserving sauce. Slice tomatoes crosswise; set aside. In mixing bowl, combine tamale sauce, flour, chili powder and garlic salt. Add corn, eggs, olives and tamales. Turn into a 10x6x2 baking dish. Bake uncovered at 350 for 35-40 minutes. Sprinkle with cheese and bake 3 minutes or until cheese melts. Cut into squares.
MRS R.M. HENDERSON (THELMA)
MARVELL, AR
From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive, .