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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Indian Subcontinent >> Indian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Soak corn husks (if dried) in water until softened - about 1 hour. | 2. Blot dry and tear off 24 quarter-inch strips from the husks and set them aside (they will be used for ties). | 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. Pat the dough into 1 by 3 inch logs using about 2 1/2 teaspoons dough per log. | 5. Wrap each log with the larger corn husk pieces and tie the ends, to form a packet, with the reserved strips. | 6. Fill a large saucepan halfway with water and bring to a boil. | 7. Add the packets and cook for 15 minutes. | 8. Remove and serve while still hot, in the husks, along with a flavored butter (maple perhaps?). | 9. Note: if using fresh corn husks, use the tender,innermost layers for the bread and skip the soaking process. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
corn husk	12			-	-	-	-
yellow cornmeal	2	cups		814.96	171.4832	20.2032	8.296
brown sugar	1	tablespoon		34.2	8.8281	0.0108	0.0
cinnamon	1	teaspoon	ground	-	-	-	-
baking powder	1	teaspoon		2.438	1.2742	0.0	0.0
salt	1/2	teaspoon		-	-	-	-
cayenne pepper	1/4	teaspoon		1.431	0.2548	0.054000000000000006	0.0777

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.