Ingredients Jump to Instructions ↓

  1. 1 pound can cream style corn

  2. 1 pound can whole kernel corn -- drained

  3. 4 ounces can chopped green chilies -- drained

  4. 1 small onion -- finely chopped

  5. 4 each eggs

  6. 16 ounces can tamales

  7. 1/2 cup grated cheddar cheese

Instructions Jump to Ingredients ↑

  1. Preparation : 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 2 1/2 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 1/2 to 3 1/2 hours.


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