Apply two tablespoons of batter to glossy side of corn husk.
Spread batter to ½ inch thick. Stay about 2 inches away from edges of corn husk.
Apply a portion of your favorite filling lengthwise on top of batter (1-2 oz.).
Fold tamale sides first, then fold bottom up.
Arrange tamales in a steamer standing up. Make sure that bottom folds stay tight.
Cook for 60 minutes on low/med. steam.
When finished, tamales should have a gelatinous look and should release cleanly from corn husk when fully cooked. Discard corn husk before consuming tamale.
