Tamale Puff

Course : Crockpot
Serves: 6
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1 pound can cream style corn
1 pound can whole kernel corn -- drained
4 ounces can chopped green chilies -- drained
1 small onion -- finely chopped
4 large eggs
16 ounces can tamales
1/2 cup grated cheddar cheese

Preparation / Directions:

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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