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.
Shiloh To Canaan Kitchen 