Corn Pudding

Rake the green corn and then scrape off the husk with a knife to use the corn that remains

Add warm butter or pork cracklings, season with salt to taste, and mix well

Finally add the chourico and mix

Prepare the cornhusks: choose good green corn ears, cut off the bottom part of each ear with a sharp knife

After cutting, the cornhusks will come apart easily

Don't use the outer husks

Place one husk over another, the larger side on top of the smaller side

Add a spoonful of cornmeal on the larger end, fold the sides one on top of the other, and then fold in half, securing both ends with the appropriate husk tie (moist husk strings)

Cook the corncakes in boiling water until the husks become yellow

Serve with butter and coffee

Note: for fried corn pudding, remove it from the husk after cooking and fry in hot fat

Noteworthy: although there is a sweet corn pudding, Goiâniens prefer the salty one, which can be filled with chourico, pequi, and atepimenta-bode or cheese (which is mandatory in the 'sweet' corn pudding)

Corn pudding is a party that lasts all day; when it's made for lunch, that's just it.