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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 12 |
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Something like a tamale, this bread comes from the Southwest chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Ingredients:
1 cup white cornmeal |
1 cup yellow cornmeal |
1 teaspoon salt |
1/2 teaspoon cayenne |
1 cup water, boiling |
1/2 cup bacon fat |
green corn husk |
Directions:
1. Preheat oven to 350°F.
2. Mix dry ingredients; add boiling water and bacon drippings.
3. Form into small rolls, wrap in green corn husks and bake for an hour.
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