Tamale Corn Cakes (cakes wrapped in corn husks)

By á-47

Line a muffin tin with corn husked, wrapped in a circle and the batter is put in the middle.

Ingredients

• 3 ears corn
• 1/4 cup heavy cream
• 1/2 cup yellow cornmeal
• 1/3 cup flour
• 1/2 ta. baking powder
• 1/4 tea. salt
• 12 tea. Tabasco sauce
• 1 egg, beaten
• 2 Tbsp. melted butter
• 1 Tbsp. finely chopped jalapeno

Preparation

Step 1

Shuck corn, reserving oute3r husks. Cut corn kernels from cob with a sharp knife. Grind or puree corn kernels with cream. Place in a mixing bowl; stir in cornmeal, flour, baking powder, salt, Tabasco and egg. Beat in melted butter and jalapeno.

Soften reserved corn husks in boiling water; cool under cold water and pat dry with towels. Grease 10 or 12 muffin cups and line with corn husks (wrap around in a circle). Fill husks with the batter.

Bake in a 350 degree oven for 30 minutes.

Sere with salsa