Sweet Corn Tamales

7 cups corn kernels (I used frozen that I allowed to thaw)

1 1/2 sticks butter, room temperature

1/2 c. sugar

1 egg

dash salt

1/2 t. baking powder

3/4 c. Corn Flour (Harina de Maiz)

Approx. 20 Dried Corn Husks, soaked in warm water for half an hour.

Puree the corn kernels in a food processor until smooth.

In the bowl of a stand mixer, using paddle attachment, cream butter and sugar.  Add in pureed corn and   remaining ingredients except Corn Husks.

Place a corn husk, wide side across, in front of you and place about 3 T. of  corn mixture in the center. Fold both sides over the corn mixture and then both ends over to form a package. Tie together strips of corn husks to make a strip long enough to tie together the tamale. (see photo above).

Arrange tamales, seam side down in a steamer and steam for 1 hour, adding additional water to steamer as needed.