27 dried corn husks, soaked 1 hour in hot tap water (OR use foil)

TAMALE DOUGH:

2/3 c. lard or shortening
1 can cream style corn
2 c. instant masa mix
1 tsp. baking powder
1/2 tsp. salt

FILLING:

8 oz. Monterey Jack cheese (24 cubes - 2 c.)
1 can chopped green chilies, drained

In medium mixing bowl, beat lard until fluffy. Beat in corn, masa mix, baking powder and salt to make a soft, moist dough. Beat until dough is soft and fluffy.

Drain husks; pat dry. Tear 3 husks lengthwise in 1/4-inch strips. Place 1 husk on work surface. Place 1 tablespoon rounded spoon of dough in center and spread slightly. Add 1 cheese cube and 1/2 teaspoon chilies, then 1 teaspoon dough. Fold one of the long sides of the corn husk over the filling. Fold other side over. Fold pointed end toward center. Fold straight end over pointed end. Tie with husk strip. Repeat until all 24 are done. In steamer, steam tamales until firm, 30 to 40 minutes.

Make ahead, refrigerate and reheat in steamer, uncovered, OR cover with plastic wrap and heat in microwave.

Can use 24 (7 x 6-inch) pieces of foil instead of husks.