6 ears fresh corn almost too hard to cook, grate
1/2 c. self-rising meal
1 egg
3 tbsp. corn oil
1 c. sweet milk
1 tsp. salt

Mix all ingredients as making regular cornbread. Pour into oiled hot pan. Bake at 450 degrees for 30 minutes until brown. Let cool 10 minutes. Remove from pan. Serve hot with butter.