Tamales

Bring the milk to a boil with the star anise in a pot, then let it simmer

In a mixing bowl, combine the cornmeal and butter with the egg yolks and salt

Gradually add the milk, stirring gently until a firm dough forms

Add the beaten egg whites, stiffly whipped

Shape the dough into portions and place each one on a corn husk

Fold the husks over the tamales and tie with strings from the same husk

Cook in a steamer or tamale cooker for 10 minutes

Remove with a slotted spoon and serve.