24 fresh corn husks
2 cups drained yellow corn
3 tablespoons butter
3/4 cup yellow corn meal
Salt and black pepper to taste
1 teaspoon sugar
fillings of your choice

Place the husks into water and let them soak for 2 hours. Place the corn and butter in a food processor and pulse, adding enough corn meal to form a firm and moist dough. Add in salt, pepper and sugar. Mix in filling. Stir well. Place about 3 heaping tablespoons of the corn mixture into the center of a corn husk and fold into an envelope shape completely sealing the corn mixture. Tie with a string. Bring water to a boil and add in the cumin, cilantro, white pepper, bay leaf and salt. Place the tamales into the pot. Cover and simmer for 1 hour. Drain the tamales, unwrap and serve