kneel down bread (navajo tamales)

Directions

1. 1

   Kneel Down Bread (Navajo Tamales) 7 ears fresh corn 2 tablespoons lard or shortening 1 cup water Salt, to taste Preheat oven to 350 degrees

2. 2

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

3. 3

   Grind kernels in a blender and transfer to a bowl

4. 4

   Add lard or shortening and water to make a paste

5. 5

   Divide the mixture equally into seven husks

6. 6

   Tie husks at both ends, then gently bend husks in half and tie again

7. 7

   Wrap husks in aluminum foil and bake for 1 hour or until firm to the touch.