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“Individual servings of soft bread served in corn husks. Taken from the Country Living Magazine. Note: cooking time includes the time to soak the corn husks.”
READY IN:
1hr 15mins
SERVES:
12
UNITS:
US

Ingredients Nutrition

Directions

  1. Soak corn husks (if dried) in water until softened - about 1 hour.
  2. Blot dry and tear off 24 quarter-inch strips from the husks and set them aside (they will be used for ties).
  3. Stir together the cornmeal, sugar, cinnamon, baking powder, salt and cayenne pepper with 1 1/2 cups boiling water until a soft dough forms.
  4. Pat the dough into 1 by 3 inch logs using about 2 1/2 teaspoons dough per log.
  5. Wrap each log with the larger corn husk pieces and tie the ends, to form a packet, with the reserved strips.
  6. Fill a large saucepan halfway with water and bring to a boil.
  7. Add the packets and cook for 15 minutes.
  8. Remove and serve while still hot, in the husks, along with a flavored butter (maple perhaps?).
  9. Note: if using fresh corn husks, use the tender,innermost layers for the bread and skip the soaking process.

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