Christmas Tamales (18 servings) 18 dried corn husks 1 cup masa harina (try gourmet stores) 1/2 teaspoon baking powder 1 cup canned or frozen sweet corn - drained 1/3 cup vegetable oil 1 cup Monterey Jack cheese - shredded 1/2 cup green chiles - chopped 1/4 cup pimentos - chopped 1/2 teaspoon salt 1 teaspoon cumin 1 Tablespoon cilantro - finely chopped Soak dried corn husks in warm water for an hour before using; drain and trim square. Mix rest of ingredients together and blend well. The dough will be sticky. Divide dough equally and place into the center of each corn husk. Fold the two sides of the husk into the middle, then fold in the top and bottom. Stand tamales, on end, on a rack in steamer, over approximately an inch of hot water. Cover and steam over medium heat for 1 hour., adding more water if necessary. Tamales are a big part of Christmas breakfast in many parts of Mexico and Central America. Enjoy! Mr Breakfast would like to thank football for this recipe. Recipe number 735. Submitted 12/12/2002.