Cornmeal Tamales

• 3 pounds ground beef
• 1 1/2 teaspoons ground cumin
• 1 tablespoon garlic powder
• 1 1/2 teaspoons cayenne pepper
• 1 teaspoon ground black pepper
• 1 tablespoon salt
• 1 1/2 teaspoons onion powder
• 1/4 cup chili powder
• 4 tablespoons sugar
• 1/2 cup yellow cornmeal
• Two 8-ounce cans tomato sauce
• 36 pieces parchment or wax paper cut into 5-inch squares
• 4 cups yellow cornmeal mixed with 2 teaspoons salt

1. Combine the ground beef, seasonings, yellow cornmeal, and tomato sauce in a large bowl and mix well. Make 36 balls of approximately 2 tablespoons of the mixture, or 1 1/2 ounces per ball. Roll each ball into a cigar shape about 5 inches long. Fill a 9 by 12-inch casserole or cake pan with the dredging mixture. Dredge the individual meat "cigars" in the cornmeal until well coated. Place each cornmeal-coated "cigar" in a piece of paper and roll up the paper around the filling. In a large steamer pot, lay two layers of tamales and steam for 1 hour, covered. Serve hot.
2. Add 1/2 cup water and a teaspoon of salt to 10 cups corn bread crumbs and work into a paste. Cover the meat "cigars" with the paste individually instead of dredging. Proceed as directed

ground beef, ground cumin, garlic, cayenne pepper, ground black pepper, salt, onion powder, chili powder, sugar, yellow cornmeal, tomato sauce, parchment, yellow cornmeal

Taken from www.epicurious.com/recipes/food/views/cornmeal-tamales-358315 (may not work)