Indian Shuck Bread

1. 1

   Soak corn husks (if dried) in water until softened - about 1 hour.

2. 2

   Blot dry and tear off 24 quarter-inch strips from the husks and set them aside (they will be used for ties).

3. 3

   Stir together the cornmeal, sugar, cinnamon, baking powder, salt and cayenne pepper with 1 1/2 cups boiling water until a soft dough forms.

4. 4

   Pat the dough into 1 by 3 inch logs using about 2 1/2 teaspoons dough per log.

5. 5

   Wrap each log with the larger corn husk pieces and tie the ends, to form a packet, with the reserved strips.

6. 6

   Fill a large saucepan halfway with water and bring to a boil.

7. 7

   Add the packets and cook for 15 minutes.

8. 8

   Remove and serve while still hot, in the husks, along with a flavored butter (maple perhaps?).

9. 9

   Note: if using fresh corn husks, use the tender,innermost layers for the bread and skip the soaking process.

* Per serving · 4 servings · Values may vary.