Charles Gifford extrapolated from data available...

>
> "Mark Zanger" > wrote in message
> news:NBtkc.3539$kh4.222909@attbi_s52...
>> There are lots and lots of tamales. The ones in eastern North America
>> were (and are) often made with green corn grated directly off the
>> ears. Nixtamalized corn is favored in contemporary Mexico, but plain
>> cornmeal
> was
>> the basis of American street "hot tamales." They still make green
>> corn tamales in Mexico and Peru, however, also.
>
> Treated corn was also used extensively by indigenous North Americans
> outside contemporary Mexico I believe. Also in Central America. I know
> of the green corn tamales, but, while I am no expert, I have heard
> that cornmeal tamales is a Texas kind of thing.
>
.....More of a Mississippi sort of thing, as tamales in Texas are almost
always from masa and wrapped in cornshucks, pork filled in the majority,
sharing the traditions of Northern Mexico.

TMO