Yield: 6 Servings
|1 pounds||Can cream style corn|
|1 pounds||Can whole kernel corn --|
|4 ounces||Can chopped green chilies --|
|1 small||Onion -- finely chopped|
|16 ounces||Can tamales|
|½ cup||Grated cheddar cheese|
In medium mixing bowl, combine cream style and whole kernel corn, chilies and onion. In small bowl, beat eggs until frothy; fold into corn mixture.
Spoon corn-egg mixture into 2½ quart baking dish. Cut tamales in half; arrange on top. Sprinkle with cheese. Cover baking dish with foil. Place metal rack or trivet in bottom of slow-cooking pot. Pour 2 cups hot water in pot. Set filled baking dish on trivet in pot. Cover pot and cook on high for 2 ½ to 3 ½ hours.
Recipe By :
From: Emory!hpclbis.Cup.Hp.Com!juliar@sdate: Thu, 17 Mar 94 16:11:22 -0800 File