| 1 |
Remove husks from corn by cutting off ends. Save larger husks and wash them. Remove silks from corn. |
| 2 |
Cut corn from cob, scraping as much milk from the cob as possible. |
| 3 |
Grind corn with the fine blade of a hand meat grinder. (An electric blender can be used also, but tends to separate the starch, so it is necessary to stir the corn well.) |
| 4 |
Add salt and mix well. |
| 5 |
Put a tablespoon of corn mixture into a clean husk. Fold the left edge of husk over corn, then the right edge. Finally, fold the top end up towards the center. |
| 6 |
Stand rolls upright, open side up, in a jelly roll or similar pan. |
| 7 |
Bake in a preheated 325 F oven for thirty minutes, or until corn mixture is solid. |
| 8 |
Serve as corn bread with stews, soups, or roasted meat. |
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