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.