Cornmeal Tamales recipe

Serves 6.

1 cup cornmeal
3/4 teaspoon salt
1 teaspoon pepper
1/2 teaspoon baking powder
1/2 cup milk
1 cup butter
1/2 cup parsley, chopped
1 tablespoon fresh cilantro, chopped
2 tablespoons green onions, chopped
1 tablespoon basil
6 corn husks

In a large bowl, mix cornmeal, salt, pepper, baking powder, and milk.

In another bowl, cream butter until smooth. Add the cornmeal mixture gradually, mixing well. Add chopped parsley, chopped cilantro, chopped green onion, and basil. Mix together until smooth and well-blended.

Soak corn husks until soft. Drain and pat dry. Spread with the cornmeal mixture and top with 1-2 tablespoons black bean filling. Fold the sides of the husk to the center, tie a thin strip of husk around one end to secure, and arrange on a rack well above simmering water. Steam, covered, for about 1 hour.