Dottie Ferrington
Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997

• 1 can whole kernel corn
• 1 can tomatoes, diced
• 1 can chili without beans
• 1 can pinto beans
• 1 to 2 cab tamales

Combine all ingredients except tamales. Heat thoroughly. Add tamales. Take off shucks. Stir carefully so tamales won’t tear up.

Serve with cornbead.

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