Build a better Tamale? You are ON.

When I saw this recipe I thought,” Wow, do they even make cream corn anymore?” I remember my grandmother serving it, but that was ages ago and I don’t think I have had it for probably about 3 decades. I know it is not something I keep on hand in my pantry.

Below in the Quick Tip I am including the recipe on how to make creamed corn from scratch and seriously, it looks super easy and probably tastes great!

Chicken Tamale Casserole

INGREDIENTS:

• 1 pkg (8 1/2 oz) corn muffin mix
• 1 can (14 3/4 oz) cream corn
• 2 eggs
• 1/2 cup milk
• 1 teaspoon chili powder
• 1/2 teaspoon ground cumin
• 2 cups shredded cheddar cheese
• 1 can (10 to 12 oz) enchilada sauce
• 3 cups shredded cooked chicken

INSTRUCTIONS:

1. Preheat oven to 400 degrees .
2. Coat a 13 x 9 x 2-inch baking dish with nonstick cooking spray. Set aside.
3. In a large bowl, combine muffin mix, corn, eggs, milk, chili powder, cumin and 1 cup of the cheese.
4. Pour into prepared baking dish.
5. Bake for 20 minutes.
6. Toss chicken in enchilada sauce.
7. Pour chicken mixture over cornbread and top with remaining cup of cheese.
8. Bake for and 20 additional minutes.
   Allow to cool for 5 minutes and cut into 6 or 8 squares.

Quick Tip:

Recipe for Cream Corn

• (10 -16 ounce) package frozen corn,
• 3 tablespoons butter
• 3 tablespoons flour
• 2 cups milk
• 2 -3 tablespoons sugar
• salt and pepper (optional)

Directions

1. Cook corn according to package directions
2. Melt butter in saucepan, stir in flour and blend well.
3. Add milk, about 1/2 cup at a time, and blend with whisk.
4. Cook over medium heat until thickened.
5. Stir in sugar, salt and pepper.
6. Add cooked, drained corn.

Photo and recipe courtesy of  Stephanie at Plain Chicken