Indian Shuck Bread

Name: Indian Shuck Bread
Prep time: 1 h
Cook time: 15 min
Total time: 1 h 15 min
Yield: 12 serving(s)
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

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Recipe by jonesies

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.

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READY IN: 1hr 15mins

SERVES: 12

UNITS: US

INGREDIENTS

Nutrition

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

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.

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