Ingredients
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24 ears corn, save husks
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1/2 lb cornmeal
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1/2 cup shortening
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1/2 cup unsalted butter
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3/4 cup sugar (I use Splenda) or 3/4 cup Splenda sugar substitute (I use Splenda)
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1/2 cup half-and-half cream
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1 teaspoon salt
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12 -16 ounces cheddar cheese or 12 -16 ounces cheese, of choice cut into 1-ounce pieces
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1 (24 ounce) can whole green chilies, cut into strips
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aluminum foil, for wraping (12 to 16 pieces 12x12)
Instructions
- Cut both ends of the corn, remove husks and save for wraping,(Put husk in water), cut corn kernels off the cob, use a spoon and scrap corn cobs.
- Place corn kernels in food processor, grind, Add cornmeal and grind together, set aside.
- Beat shortening and butter with electric mixer until creamy, add sugar, half and half and salt; ADD corn mixture and mix well.
- FOR each TAMALE, overlap two or more corn husk and spread some of the corn mixture onto the husk.
- Place one cheese strip and chile strips(I used about 1/2 of a whole chile in each tamale without seeds, seeds makes then HOTER your choice).
- Top with MORE corn mixture; Bring edges of husk over OR add another husk on top, to cover filling complety, Bring bottom of husk over tamale.
- Wrap in foil,lay tamale on foil, bring one side over, bring up the bottom, then bring other side over leaving top open.
- Place tamales upright in a steamer or large kettle with steamer basket in bottom.
- Steam for 45 to 50 minutes, enjoy.