Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         can cream style corn
   1      pound         can whole kernel corn -- drained
   4      ounces        can chopped green chilies -- drained
   1      small         onion -- finely chopped
   4      each          eggs
  16      ounces        can tamales
     1/2  cup           grated cheddar cheese

Preparation:

In medium mixing bowl, combine cream style and whole kernel corn, chilies and onion. In small bowl, beat eggs until frothy; fold into corn mixture. Spoon corn-egg mixture into 2 1/2 quart baking dish. Cut tamales in half; arrange on top. Sprinkle with cheese. Cover baking dish with foil. Place metal rack or trivet in bottom of slow-cooking pot. Pour 2 cups hot water in pot. Set filled baking dish on trivet in pot. Cover pot and cook on high for 2 1/2 to 3 1/2 hours.