Kneel Down Bread (Navajo Tamales)

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

Heat oven to 350 degrees F.

Scrape corn kernels from cob with a sharp knife, reserving husks.

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.