Spinach-Corn Tamales

• 30 large corn husks, divided
• 1/2 cup shortening
• 1-3/4 cups masa harina
• 1 tsp. CALUMET Baking Powder
• 3/4 tsp. salt
• 1-2/3 cups warm water
• 1 pkg. (10 oz.) frozen chopped spinach, thawed, well drained
• 1 cup frozen corn, thawed
• 1 cup KRAFT Mexican Style Finely Shredded Four Cheese
• 2 green onions, chopped

1. Soak corn husks in hot water 30 min.
2. Meanwhile, beat next 4 ingredients in large bowl with mixer on low speed until blended.
3. Gradually add warm water, beating after each addition until light and fluffy.
4. Combine vegetables and cheese.
5. Drain corn husks.
6. Spread about 1/3 cup masa dough into 4x3-inch rectangle down center of each of 12 husks, leaving about 2 inches at top of husk.
7. Top each with 1/3 cup spinach mixture.
8. Fold over both sides and 1 end of each husk to enclose filling.
9. Pour 3 cups water into tamalera pot or 8-qt.
10. stockpot fitted with steamer basket.
11. Line bottom of basket with some of the remaining corn husks.
12. Place tamales, open-ends up, in tamalera; cover with remaining husks or damp kitchen towel.
13. Cover with lid.
14. Bring water to boil on medium-high heat; simmer on medium-low heat 1 hour or until tamales pull away from husks, adding more boiling water to pan and adjusting heat as necessary to maintain a gentle boil.

corn husks, shortening, masa harina, baking powder, salt, water, frozen corn, four cheese, green onions

Taken from www.kraftrecipes.com/recipes/spinach-corn-tamales-144533.aspx (may not work)