Mrs. Long’s Corn Tamales

I’m going to start this corn tamales recipe out with the giant warning that this is not a traditional tamales recipe.  You know, the kind loving wrapped in a corn husk and steamed by the dozens.  This tamales recipe seems to be the Americanized version….casserole style.  It still sounds delicious, but plan ahead because the cornmeal is soaked in milk for an hour first.

Corn Tamales Recipe

Mix together one can corn, half can tomatoes, half cup milk, half cup corn meal, two eggs, one teaspoon Grandma’s peppers, half teaspoon cayenne pepper, chopped parsley, medium-sized onion, salt, one tablespoon butter. Put in a buttered pan, bake one hour. Soak corn meal in milk for one hour before using.

Mrs. R. W. Long, 817 Wood Street, Oakland – San Francisco Chronicle – 7 Nov 1920

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Corn Tamales by Mrs. Long

A corn tamales recipe from 1920

Course Main Dish

Ingredients

• 1 can corn
• 1/2 can tomatoes
• 1/2 cup milk
• 1/2 cup cornmeal
• 2 large eggs
• 1 tsp Grandma's peppers
• 1/2 tsp cayenne pepper
• 1 tbsp parsley fresh; chopped
• 1 med onion
• 1 tsp salt to taste
• 1 tbsp butter

Instructions

1. Soak corn meal in milk for one hour before using.

2. Mix together one can corn, half can tomatoes, half cup milk, half cup corn meal, two eggs, one teaspoon Grandma's peppers, half teaspoon cayenne pepper, chopped parsley, medium-sized onion, salt, one tablespoon butter.

3. Put in a buttered pan,bake one hour.