Kneel Down Bread #Recipe

kneeldownbread1

Also known as Navajo tamales—this is a staple in the Navajo diet and a healthier alternative to fry bread.

7 ears fresh corn
2 tablespoons shortening
1 cup water
Salt

Heat oven to 350 degrees F.

1. Scrape corn kernels from cob with a sharp knife, reserving husks. Use the dull side of the knife to scrape the cob and release the corn milk.

2. Grind kernels in a blender and transfer to a bowl. Add shortening, salt to taste, and water only enough to make a paste.

3. Divide the mixture equally into seven husks. Lay out the husk with the natural curl facing up to enclose the filling. Spoon the filling lengthwise into the center of the husk. Using strips of husks, tie both ends. Carefully bend the husk in half to tie the two ends together. Wrap husks in aluminum foil and place on a baking sheet or in a roasting pan.

4. Bake for 1 hour or until firm to the touch. Serve hot. Can be refrigerated for up to 5 days.

kneeldownbread2

For more recipes and behind the scene photos of Beneath a Navajo Moon, visit http://www.pinterest.com/lisacoxcarter/beneath-a-navajo-moon/.

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3 thoughts on “Kneel Down Bread #Recipe

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