This recipe is designed for a 4 1/2 qt. or larger crockpot.
1 can (16 oz.) cream style corn
1 can (16 oz.) whole kernel corn
1 can (4 oz.) chopped green chilies, drained
1 small onion, finely chopped
1 can (16 oz.) tamales
1/2 c. grated Cheddar cheese
In medium bowl, combine corns, chilies and onion. In separate bowl; beat eggs until frothy; fold into corn mixture. Spoon into 2 1/2 qt. 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 crockpot. Pour 2 c. 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.