Hot Tamales

Source: Louisiana Cookbook - Zwolle Tamale Fiesta

12 corn shucks
1 pound ground, cooked pork, seasoned with garlic, pepper and salt
1/2 pound ground cooked corn, seasoned with shortening and salt

Spread the mixed corn on each shuck, thinly about 1 inch from the bottom edge. Add approximately 2 tablespoons of seasoned meat down the center of the corn on each shuck. Roll the shuck up, vertically and fold the bottom edge over, steam cook about 30 minutes.

Yields 1 dozen.