1 can of corn with juice (I use Green Giant Niblets)
1 can of cream style corn
1 box Jiffy Corn Bread Mix
8 oz. sour cream
4 oz. melted butter (1 stick)
1 jar or can of tamales OR 3-4 frozen tamales, cooked*
Preheat oven to 350 degrees. Mix all ingredients, except tamales, together in a bowl. Remove and discard wrapper around tamales from a jar/can OR cook frozen tamales (microwave is fast) according to directions. Place prepared tamales on a plate and mash with a fork or pastry blender into small bits. Add tamales to corn mixture and mix thoroughly. Pour into a lightly greased or buttered 9 x 13 casserole dish and bake for about 30 minutes, until golden brown.
1 can of cream style corn
1 box Jiffy Corn Bread Mix
8 oz. sour cream
4 oz. melted butter (1 stick)
1 jar or can of tamales OR 3-4 frozen tamales, cooked*
Preheat oven to 350 degrees. Mix all ingredients, except tamales, together in a bowl. Remove and discard wrapper around tamales from a jar/can OR cook frozen tamales (microwave is fast) according to directions. Place prepared tamales on a plate and mash with a fork or pastry blender into small bits. Add tamales to corn mixture and mix thoroughly. Pour into a lightly greased or buttered 9 x 13 casserole dish and bake for about 30 minutes, until golden brown.
*Cora's Note - this is a delicious and classic Corn Casserole when made without the addition of tamales. It is also easy to double the ingredients and cook in two casserole dishes.
