Corn And Tamale Bake Recipe
Ingredients
| 2 15-ounce cans tamales | ||
| 2 12-ounce cans mexicorn, undrained | ||
| Blanched almonds | 2 Tablespoon | |
| Butter/Margarine | 2 Tablespoon | |
Directions
About 30 minutes before supper:
1. Start heating oven to 450°F.
2. Meanwhile, remove and reserve parchment wrappers from tamales; halve tamales crosswise.
3. Place 1 can corn in 12-by-8-by-2-inch baking dish; top with half of tamales; then place second can of corn on tamales, then rest of tamales. Over all squeeze juice from tamale wrappers. Top with almonds; dot with butter.
4. Bake 20 minutes.
1. Start heating oven to 450°F.
2. Meanwhile, remove and reserve parchment wrappers from tamales; halve tamales crosswise.
3. Place 1 can corn in 12-by-8-by-2-inch baking dish; top with half of tamales; then place second can of corn on tamales, then rest of tamales. Over all squeeze juice from tamale wrappers. Top with almonds; dot with butter.
4. Bake 20 minutes.
Chef
