I love tamales, so it’s no surprise that I fell in love with this recipe. This is simple, easy to make, and I think the leftovers are pretty good too! A can of green chilies isn’t spicy enough for me, so I add an extra kick of spice when I made this corn bake.
2 cups corn
1 cup cornmeal
1/2 c milk
2 eggs, beaten
2 cups cheese (I use cheddar)
1 small can green chilies
6 tbsp vegetable oil
1 tsp garlic salt
Mix the wet ingredients in a large bowl – eggs, milk, oil.
Then add in (one by one) the garlic salt, cornmeal, cheese, chilies and corn.
Spread in an 8×8″ pan.
Bake at 350 degrees for 35 minutes.
Shared by a friend and adapted from a recipe found here.