Indian Shuck Bread

Indian Shuck Bread

I was looking thought the Artesian News and found this recipe and thought it would be a good one to share.

Lightly salty, sweet, and spiced, Indian Shuck Bread is a cornmeal dough that has been shaped into small logs, wrapped in corn husks, and boiled -- much like a dumpling is cooked. Serve with Maple Butter as accompaniment.

Ingredients:

6 corn husks
1 cup yellow cornmeal 
1/2 tablespoon light brown sugar 
1/2 teaspoon ground cinnamon 
1/2 teaspoon  baking powder 
1/4 teaspoon salt 
1/8 teaspoon cayenne pepper


Directions:


Soak corn husks in water until softened--about 1 hour. Blot dry and tear off 12 quarter-inch strips from the husks and set them and the larger husks aside.
Stir together the cornmeal, sugar, cinnamon, baking powder, salt, and cayenne with 1 1/2 cups boiling water until a soft dough forms. Pat the dough into 1- by 3-inch logs using about 2 1/2 tablespoons dough per log. Wrap each log with the larger corn husk pieces and tie the ends, to form a packet, with the reserved strips.
Fill a large saucepan halfway with water and bring to a boil. Add the packets and cook for 15 minutes.
Remove the bread from the husks and enjoy!
 Remove and serve while still hot, in the husks, along with Maple Butter.