2 bushels of green cornmeal
3 tablespoons of sugar
2 soup spoons of room temperature butter
1 cup of milk
2 bushels of green cornmeal
3 tablespoons of sugar
2 soup spoons of room temperature butter
1 cup of milk
Remove the husks from the ears of corn without tearing them. Reserve
Grind the corn coarsely
Gradually blend in a blender until well crushed
Combine all ingredients in a bowl and mix well
To assemble the pamonhas: fold the sides towards the center, overlapping one another
Fold the bottom up
Fill with about 1/2 cup of the corn mixture
Wrap with the other ear of corn
Fold the top down and tie with strips from the same ear of corn
Place the little packages in a large pot with boiling water
Cook for about 1 hour until the pamonha is tender
Make 40 pamonhas.
