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Tamale Loaf Recipe
|Oil||1⁄2 Cup (8 tbs)|
|Onion||1 Medium, chopped|
|Olives||1 Can (10 oz), pitted and drained|
|Creamed corn||34 Ounce (2 Cans Of 17 Ounce Each)|
|Canned stewed tomatoes||32 Ounce (2 Cans Of 16 Ounce Each)|
|Corn meal||2 Cup (32 tbs)|
|Chili powder||2 Teaspoon|
|Milk||1 Cup (16 tbs)|
|Worcestershire sauce||2 Teaspoon|
Calories 330 Calories from Fat 122
% Daily Value*
Total Fat 14 g21%
Saturated Fat 3.1 g15.4%
Trans Fat 0.2 g
Cholesterol 72 mg
Sodium 461.1 mg19.2%
Total Carbohydrates 33 g11.1%
Dietary Fiber 3.2 g12.6%
Sugars 7.1 g
Protein 18 g36.3%
Vitamin A 7.6% Vitamin C 12.3%
Calcium 5.6% Iron 19.3%
*Based on a 2000 Calorie diet
Add hamburger and brown.
Add salt and pepper to taste.
Warm stewed tomatoes and creamed corn slowly in a large pan on low heat.
Beat eggs slightly, add milk to eggs and when corn and tomato mixture is warmed well, add egg and milk mixture to corn meal, stirring just to mix and add this to corn and tomato mixture.
Add chili to meat, stirring in thoroughly and combine with corn and tomatoes.
Let this stand on low heat for a little while to set up.
Place a layer of tamale loaf mixture in a well buttered casserole dish.
Place a layer of olives and continue with the tamale mixture and olive layers, ending with a decorative arrangement of olives on top.
Bake at 350 degrees for 1 1/2 to 2 hours, if put in 1 large casserole dish.
If you wish to divide in half, bake smaller casserole about 1 hour.
Knife inserted in center should come out clean when done.
You can start without cover and as it browns cover then, or cover at beginning and remove last half hour or so.
Serves 12 to 14 people.
Also keeps well in warm oven, if necessary to hold up on serving.
Can be made day before, stored in the refrigerator and baked on the day of serving.