Corn Stuffing Tamales

• Serve as a vegetarian or meat luncheon entree with a green salad.
• 1 box (two 6 oz. bags) Mrs. Cubbison's Corn Bread Stuffin'
• 1 cup olive oil
• 1 cup spicy tomato juice
• 1/2 cup green salsa
• 1/4 cup canned jalapeno strips, chopped
• 1 cup olives, chopped
• 1/4 cup grated Pecorino Romano cheese
• 1 cup whole kernel corn
• Optional: 2 cups diced turkey
• Optional: 2 oz. pepperoni, minced
• 12-24 dried corn husks (soaked in warm water for one hour)

Mix ingredients together except corn husks. To form the "tamales," separate into mounds, and then into 12 rectangular pillows. Wrap each pillow in a corn husk (or two small corn husks), folding over the two open ends to seal. Place packet in steamer basket over boiling water and steam for 30 minutes.

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