Corn-Filled Tamales

Ingredients:

• 25-30 dried corn husks
• 2.5 cups corn flour
• 1 cup of sugar
• 450 g canned corn puree
• 120 g butter, room temperature

Preparation:

1. Soak corn husks, after cleaning the corn cob, in hot water for 15 minutes.
2. Meanwhile, prepare the filling: Combine cornmeal and sugar in a large bowl. Add the cornmeal to a 1/2 cup hot water mixture. Add the butter and cornmeal mixture to the cornmeal and mix until smooth.
3. Remove the corn husks from the water and pat dry. Lay the husks out on a clean surface, removing any small or torn husks. Spread 1/4 cup of dough in the bottom center of each husk, fold the long sides over, then fold the sides over, and tie the tamale with twine.
4. Place the tamales in a steamer basket, bring to a boil, and steam for about 1 hour. Remove from the steamer and let rest for 10 minutes.