Corn And Tamales - cooking recipe

Ingredients

2 (12 oz.) cans whole kernel corn, drained
2 (15 oz.) cans tamales, sliced
1 onion, finely chopped
1 1/2 c. shredded Cheddar cheese
salt and pepper to taste

Preparation

In
a
lightly greased 2-quart casserole, layer half of the ingredients listed.
Repeat with other half.
If desired, salt and pepper to taste between layers.
Bake at 350\u00b0 for 30 minutes. Serves 4 to 6.