Recipe for cooking kneel down bread - navajo tamales
AmerIndian Recipes :: AmerIndian Breads
7 ears fresh corn 2 Tbsp. lard or shortening 1 c. water Salt, to taste Preheat oven to 350 degrees fahrenheit. 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.
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