Scrape corn with sharp knife three times. First scrape corn just to break off kernals. Second scrape remainder of corn halfway. Third scrape off rest of kernels off cob. Then use potato masher and mash all kernels until milk comes out, Take loaf pan which is about 1 1/2" deep, grease and put in all corn that has been mashed and bake in oven until all kernels are golden brown. Use low heat and bake approximately 45 minutes. When kernels are brown, let cool for about 15 minutes; then cut up and store.
SOURCE:*Miriam Lee, Allegany Seneca, Iroquois Cookbook SHARED BY: Jim Bodle 10/92