6 to 8 lg. (or 10 to 12 sm.) ears corn
1 to 2 tbsp. sugar
1/2 to 1 tsp. salt
2/3 stick butter
Dash of Accent
1/2 to 1 c. cold water

(some corn requires more water than other - keep adding until soft).

Preheat oven to 375 degrees. Grate (do not cut) corn from cob. Add seasoning and pour into heavy skillet in which butter has been melted over low heat. Stir corn, adding water as it thickens. Continue stirring until soft consistency, cover and let simmer for 10 to 15 minutes, stirring occasionally. Pour into casserole and let bake in hot oven (375 to 400 degrees) until lightly browned.

NOTE: Some corn does not contain enough starch. If corn does not thicken, a little cornstarch mixed with water may be added.