Wednesday, September 19, 2012

Ingredient Spotlight-Corn Husk Bread

Since the Ingredient Spotlight over at Eat at Home is cornmeal today, I though I would share this fun and different way to make cornbread.  It may have been the way that Indians did it before there were ovens.  I saw this idea in a issue of Country Living Magazine where it was called Indian Shuck Bread.  Because there is no flour in this recipe; and the bread is boiled, not baked, the cornbread is very dense much like the outside of a tamale.

I used fresh corn husks, but would suggest using the commercial dried ones as they are bigger.  I had to use two husks for each amount of dough and had water seep inside the husks during the boiling.  I was able to blot the bread with paper towels and they were fine: but I could not leave them in the husks to serve them which is part of the fun of this recipe.  Commercial dried corn husks can be found in the Hispanic section of almost any grocery store.

Do make the Maple Butter to go with these.  I makes all the difference.

IMG_3706-1

Corn Husk Bread
14 large dried corn husks, soaked in water until softened, about 1 hour
1 c. cornmeal
1/2 T. light brown sugar
1/2 t. ground cinnamon
1/2 t. baking powder
1/4 t. salt
1/8 t. cayenne pepper
3/4 c. water

Blot soaked corn husks dry and tear 4 husks into 5 thin strips each, set strips and husks aside.  In a medium bowl stir together cornmeal, brown sugar, cinnamon, baking powder, salt and cayenne pepper.  Measure water into a glass measuring cup and bring to a boil in the microwave.  Carefully pour water over dry ingredient and mix until a soft dough forms.  Form 2 tablespoons of dough into a 1x3-inch log.  Place in a cornhusk, wrap dough and tie the ends with two of the thin strips forming a packet.  Repeat with remaining dough, cornhusks and strips.  Fill a Dutch oven or other large pan half full with water and bring to a boil.  Add corn husk packets and cook for 15 minutes.  Remove, letting excess water drain off.  Serve hot in the husks with Maple Butter.  Makes 10.

Maple Butter
1/2 c. butter, very soft
1 T. light brown sugar
1/4 t. maple flavor

Combine butter, brown sugar, and maple flavor and mix until very well blended.  Serve with hot cornbread or biscuits.  Store tightly covered in the refrigerator.  Makes 1/2 c.



2 comments:

  1. Loy - I have never ever heard of such a thing! How interesting! Please come over to my blog and pick up your "Super Sweet Blogging Award"....appreciate you Friend! XO http://www.thebetterbaker.blogspot.com/2012/09/super-sweet-blogging-award.html

    ReplyDelete

I love to read your comments and suggestions. Hope that you enjoyed your visit to Grandma Loy"s Kitchen.

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