2 (12 oz.) cans whole kernel corn, drained
1 (8 to 12 count) can hot tamales
2/3 c. Milnot
1/2 tsp. salt
1/4 tsp. pepper
1 c. shredded cheese

Arrange corn and tamales sliced crosswise, in layers in a greased 2 quart baking dish. Mix Milnot, salt, and pepper with 1/3 cup liquid from tamales. Pour over corn-tamales. Bake in 375 degree oven for 25 minutes or until mixture is bubbly; remove from oven. Top with cheese and continue baking until cheese melts and browns. Makes 6 to 8 servings.