Indian Shuck Bread - cooking recipe

Ingredients

12 corn husks (dried or fresh)
2 cups yellow cornmeal
1 tablespoon brown sugar (light)
1 teaspoon ground cinnamon
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon cayenne pepper

Preparation

Soak corn husks (if dried) in water until softened - about 1 hour.
Blot dry and tear off 24 quarter-inch strips from the husks and set them aside (they will be used for ties).
Stir together the cornmeal, sugar, cinnamon, baking powder, salt and cayenne pepper with 1 1/2 cups boiling water until a soft dough forms.
Pat the dough into 1 by 3 inch logs using about 2 1/2 teaspoons dough per log.
Wrap each log with the larger corn husk pieces and tie the ends, to form a packet, with the reserved strips.
Fill a large saucepan halfway with water and bring to a boil.
Add the packets and cook for 15 minutes.
Remove and serve while still hot, in the husks, along with a flavored butter (maple perhaps?).
Note: if using fresh corn husks, use the tender,innermost layers for the bread and skip the soaking process.