Iroquois Leaf Bread

This recipe is super simple as dumplings go, but if you're going to eat corn on the cob, things could be a lot simpler.

I started with three cobs of corn.  I shucked them, saved the husks, and cut off all of the corn kernels into a bowl.  I pureed the kernels in the food processor with 1/3 cup of cornmeal.  I resisted adding salt and butter to the batter - though it begged for it - for the sake of authenticity.  I spooned about two ounces of this batter onto each of six pairs of husks, tied them up, and steamed them for an hour.

Our apartment smelled like creamed corn for the rest of the day.

I wasn't sure what to expect when we opened these up.  They came out like soft, creamy cornbread.  We ate them warm, slathered with butter and salt the way we'd have corn on the cob.  It was delicious, but seemed like a lot of effort compared to dropping the whole cobs into boiling water for two minutes.  I'm guessing that this tradition arose from a time when corn wasn't as sweet to eat off the cob as it is today.  Today's fresh sweet corn I'd eat raw.