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Serves 6-8
Hot tamales—rich, spicy meat wrapped in a flavorful corn dough—are a bedrock favorite in the Mississippi delta.
Unlike Mexican tamales, these Mississippi morsels are heavily spiced and stewed rather than steamed.
24 corn husks
1 ½ tablespoons chili powder
1 tablespoon paprika
1 tablespoon salt
2 teaspoons ground cumin
2 teaspoons sugar
¾ teaspoon pepper
¾ teaspoon cayenne pepper
2 ½ cups (12 1/2 ounces) yellow cornmeal
1 tablespoon baking powder
12 tablespoons unsalted butter, cut into 12 pieces
½ teaspoon baking soda
1 pound 85 percent lean ground beef
2 garlic cloves, minced
2 tablespoons cornstarch combined with 2 tablespoons cold water
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1st Keep
 DAPHNE
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