Individual Tamale Corn Cakes wrapped in corn husks

By á-47

Ingredients

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

Preparation

Step 1

Shuck corn, reserving outer husks. Soften reserved corn husks in boiling water; cool under cold water and pat dry with towels.

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

Grease 10 or 12 muffin pans and line with corn husks; fill with corn mixture.

Bake in a 350 degree oven for 30 minutes.

Serve wtih salsa