Leaf Bread

The Iroquois make this from green corn. It is really more of a vegetable than a bread.

6 ears fresh sweet corn
1 to 3 tablespoons cornmeal (optional)
Salt and ground pepper
Melted butter

Shuck corn, reserving husks. Holding corn cobs upright on end, use a sharp knife to make a shallow cut down the middle of each row of kernels. Use the blade in a scraping downward motion to remove corn from cobs. In a blender or food processor, process corn into a paste. If corn seems very liquid, stir in enough cornmeal to make it easier to handle. Season with salt and pepper and reserve.

Rinse reserved husks under cold running water and pat dry. Spoon 3 to 4 tablespoons of corn paste into a large corn husk. Wrap in more husks to completely envelop paste. Tie ends with strips of husk. Continue until all paste is used. Six ears of corn should make 12 to 15 small, tamale-like packages. Steam leaf bread over boiling water for about 45 minutes.

Allow to cool slightly before removing husks. Serve brushed with melted butter.

Serves 4 to 6.