6-8 full ears of corn (grated or ground)
1 dessert spoon margarine 10ml
1/4 cup thick coconut milk 125ml
2 tsps baking powder 10ml
1/2 tsp salt
Cut ends of corn.
Peel off husk and silk. Leave the large husk to wrap ducunu.
Grate or grind corn.
Melt margarine (low heat). Add melted margarine, salt and baking powder to corn.
Add milk. Mix well.
Put two or three corn cobs in pot to balance ducunu. Add water. Bring to a boil.
Put one large tblsp corn mixture in each corn husk. Fold over and set between cobs in boiling water. Boil for 20-30 minutes.
Serve with stew chicken or meat of choice
IF YOU LIVE OUTSIDE OF BELIZE AND CANNOT GET THE TYPE OF CORN THAT IS GROWN IN BELIZE THIS TIP FROM A BELIZEAN LIVING IN THE USA IS HELPFUL:
Out here in Los Angeles we can't do it like we do them in Belize because the corn is different . I tried it and it didn't come out right . We used corn that comes in the can and we have to add corn meal to make it thick so you can wrap them and we put it in foil paper or you can go to a Mexican Store in your area and purchase corn husks in a package! OR you could use husks from corn sold in the USA and boil those corn to be eaten with Mexican Style Crema or with a little butter spread on it - adding salt. and red pepper and a squeeze of lime or lemon and save the corn husk for the tamalitos! That is also an option!