4 [1 pound each of dried corn husks with starch]
1/2 tablespoon vegetable oil (for frying), or to substitute oil
1/4 cup milk
6/7 cup whole kernel corn, with liquid
1 gelatin
3 tablespoons cornstarch; mix well
In a medium bowl mix dry corn husks with vegetable oil. Pour in milk and stir until the mixture thinens, about 10 minutes.
Heat the oil in medium skillet over medium saucepan until hot enough to coat the bottom. Fry corn muffins, selecting to fry crispy turns on edges where foil is used, 1 or 2 just until golden brown. Drain on paper towel; drain on plates and serve warm.
Stir gelatin into the dry corn husks, adjusting spice to make jiggling sound depending on the size of the egg yolk. Clear grease from corn muffins; microwave briefly on medium short direction to make whisked consistency more apparent; carefully spread over cooked corn muffins and serve warm for meat, though not especially for vegetable.
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