This is less a bread than a fresh-corn pudding, in which the pulped kernels bake slowly, enclosed in fresh corn husks. The recipe in Traditional Navajo Foods and Cooking calls for shaping the pulp into small cakes,
Tear ends of husks slightly to help uncurl them. In a shallow casserole, overlap husks to make a solid layer. Mix corn pulp with the peppers and add salt if desired. Spread pulp
Remove foil and top layer of husks. Ladle sour cream in a mound in the center of the dish and sprinkle with chili before spooning out portions.
© 1986 Betty Fussell. All rights reserved.