Corn Pudding Flatbread

Corn Pudding Flatbread

　　Corn Pudding Flatbread: When the corn is still in its “green husk” stage, the kernels are scraped off. At this point, the kernels are tender and full of rich juice. The kernels are scooped into a stone mill to be ground, and the juice gushes out from the seams of the mill, clean and white, giving off a sweet aroma. Once grinding is done, the corn juice is placed in a basin to ferment. Then, broad tung tree leaves are picked, one is taken, rolled into a box-like shape, a spoonful of corn juice is scooped in, and the leaf is folded over to seal it—thus forming a triangular corn pudding flatbread.