Kneel Down Bread (Navajo Tamales)

Ingredients

• 7 ears fresh corn
• 2 tablespoons lard or shortening
• 1 cup water
• Salt, to taste

Instructions

1. Heat 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 bend husks in half and tie again. Wrap husks in aluminum foil and bake for 1 hour or until firm to the touch.