This fluffy, steamed corn cake is a common breakfast dish in South and Central America.
10 large ears fresh white corn
4 sticks salted butter, melted
1 1/2 Tbsp salt
1 1/4 cups of granulated white sugar
2 1/2 cups cornmeal
corn husks, washed (enough for 40-50 large leaves)
- With knife, cut kernels off cobs and place in blender. Purée until smooth and place in a bowl.
- Add melted butter, salt, sugar and cornmeal flour and mix thoroughly.
- Place 3 spoonfuls of batter on the largest part of a husk. Tightly fold sides and top of husk around batter. Layer another husk until covered entirely.
- Wrap tamale with aluminum foil and place in steamer.
- Cook over medium heat for 40 min to 1 hour. Husks will yellow and tamales will increase in size when cooked.
- Let tamales cool until hardened slightly.
Yield 10-12 servings