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.