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Steamed Corn Pones

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Submitted by gief77

YIELD

18 servings

PREP

15 min

COOK

45 min

READY

1 hrs

Ingredients

1 1
X X DOUGH *
18 18
EACH EACH CORN HUSKS *

Directions

Gently roll each 1 inch piece of dough into a thick cigar shape.

Place dough lengthwise on one edge of a softened corn husk and wrap, leaving one side open.

Place tamales on stacked steamer trays.

Cover and stam for 40 to 45 minutes over rapidly boiling water.

Add more water to the pot as needed to create steam Remove from steamer and serve warm.

* not incl. in nutrient facts Arrow up button

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