Combine above ingredients together. Do not cook.
Take a tbs of corn meal mixture and put on wax paper. Take a heaping tbs of meat mixture and roll out about size of a finger (use your own judgement of how big you want to make your tamales). Roll mixture into corn meal mixture until well coated then wrap into paper wrappers. (Note: you have to boil the wrappers in water for a few minutes in order to soften them and they will be easier to handle when rolling.) Crisscross tamales in pot. Add enough water, plus 1/2 cup tomato sauce and two teaspoon chili powder to cover tamales. As soon as water comes to a boil, cover pot and reduce heat to simmer and cook for one hour and 15 minutes. Do not let boil in cooking process.
Cajun Country -- New Iberia, Louisiana