Basic Tamale Dough With Sweet Roasted Corn

INGREDIENTS

INSTRUCTIONS

Preheat oven to 350 degrees. Cook the corn in a non-stick pan,
stirring constantly, until it is sweet and golden-brown -- you want
the natural sugars to come out. Mix the masa, baking powder, salt,  and
cumin thoroughly together. In another bowl, beat the butter and  fat
together until very light and creamy, about 5 minutes. Add the  corn
and beat for 1 minute. Gradually beat in 3 tablespoons of masa
mixture, then 3 tablespoons of water until light and fluffy, about 1
minute. Continue beating in the masa and water, alternately, until  the
dough is very smooth and of spreading consistency, about 5  minutes.
Place 1 husk on a flat surface and put about 3 tablespoons  of dough in
the center. Form it into a cylinder, leaving 1-inch on  each end. Fold
the sides of the husk to the center to overlap. At  this point you can
tie them or fold the pointed end over the center  of the tamale. Repeat
with remaining filling. Place it seam side down  on a 4-inch square
piece of foil. Fill the foil with 1 tablespoon of  water and seal the
foil closed, seam on top. Place in the oven and  bake for 30 minutes.
This recipe yields 10 tamales.  Recipe Source: ESSENCE OF EMERIL with
Emeril Lagasse From the TV FOOD  NETWORK - (Show # EE-2185 broadcast
05-06-1997) Downloaded from their  Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD -
jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net  05-08-1997  Recipe by:
Emeril Lagasse  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 143
Calories From Fat: 40
Total Fat: 4.6g
Cholesterol: 9.3mg
Sodium: 364.5mg
Potassium: 195.3mg
Carbohydrates: 24.8g
Fiber: 2.6g
Sugar: 2g
Protein: 3.3g