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. It makes all the difference.
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 corn husk, 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 another 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.
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.
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