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