INGREDIENTS

INSTRUCTIONS

Remove corn husks by trimming off both ends of the cobs, trying to keep
husks whole. Place the large husks in a pot of hot water and set aside to
soak. By running a sharp knife down the center of each row of corn kernels
and scraping the cob with the dull side of the knife, remove the kernels
from the cob. In a large skillet, placed over medium heat, melt butter. Add
the corn and its juices, along with the salt, pepper, sugar (if the corn
isn't sweet) and cream. Let the mixture simmer until it thickens, about 5 -
8 minutes. Set aside to cool. Stir in baking powder and grits and reserve
in the refrigerator. On a paper towel drain the corn husks. Make ties for
the tamales by cutting a few of the husks into strips. To stuff the
tamales, overlap 2 or 3 husks and spread about 3 tablespoons of corn
filling down the center. Fold over the sides and then the ends to enclose
the filling. Tie with a corn husk string. Repeat with the remaining filling
and additional corn husks. In a steamer or a pot fitted with a rack, make a
bed for the tamales with the remaining corn husks. Add the tamales to the
steamer and let rest 10 minutes. Serve hot with the salsa fresca and sour
cream.
Posted to MC-Recipe Digest V1 #325
Recipe by: TOO HOT TAMALES SHOW #TH6101
From: Meg Antczak <meginny@frontiernet.net>
Date: Sun, 1 Dec 1996 22:57:07 -0500

A Message from our Provider:

“Instead of complaining that God had hidden himself, you will give Him thanks for having revealed so much of Himself. #Blaise Pascal”