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Corn Tamale Bake
Corn Tamale Bake

In skillet sauté till tender:

1 large onion, chopped

3 cloves garlic

1 green pepper, chopped oil to tenderize


3 cups canned tomatoes

¼ tsp. cayenne or paprika

2 cups frozen corn

¾ cup corn meal

¼ cup chopped olives

salt to taste

½ tsp. cumin

Simmer in skillet, covered for 1 hour. Stir occasionally and add a little water if it gets too thick. (Up to ¾ cup water). Put in baking dish to warm over.