Indian Shuck Bread

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: 1 hr 15 mins
• Serves: 12

Ingredients

• 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

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.