Corn Tamale Pie Recipe
Ingredients
| Sauce | 2 Can (10oz) | |
| Whole | 1 Can (10oz) | |
| Tomato sauce | 1 Can (10oz) | |
| Ripe olives | 2 Tablespoon, chopped | |
| Eggs | 2 , beaten | |
| 1/2 cup shredded mild Cheddar cheese | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Drain sauce from tamales; remove wrappers (discard sauce and wrappers).
Drain corn in a wire strainer, pressing lightly to remove excess moisture.
Place tamales in a bowl; break apart and mash with a fork.
Add corn, tomato sauce, olives if used, and beaten eggs.
Mix thoroughly and add salt and pepper to taste.
Pour into a buttered 9-inch-square baking pan or 9-inch pie pan, sprinkle with the cheese, and bake in a 350° oven for about 1 hour, or until the center of the pie is firm and the top golden brown.
Drain corn in a wire strainer, pressing lightly to remove excess moisture.
Place tamales in a bowl; break apart and mash with a fork.
Add corn, tomato sauce, olives if used, and beaten eggs.
Mix thoroughly and add salt and pepper to taste.
Pour into a buttered 9-inch-square baking pan or 9-inch pie pan, sprinkle with the cheese, and bake in a 350° oven for about 1 hour, or until the center of the pie is firm and the top golden brown.
Chef
