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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