Kneel Down Bread |
|||||||||
| Servings | Preparation Time | Cooking Time | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| INGREDIENTS: | ||
| 7 ears fresh corn | 2 tablespoons lard or shortening | 1 cup water |
| salt, to taste | ||
| 1 | Preheat oven to 350 degrees F. |
| 2 | Scrape corn kernels from cob with a sharp knife, reserving husks. |
| 3 | Grind kernels in a blender and transfer to a bowl. Add lard or shortening and water to make a paste. Divide the mixture equally into seven husks. Tie husks at both ends, then gently blend husks in half and tie again. Wrap husks in aluminum foil and bake for 1 hour or until firm to the touch. |