Kneel Down Bread
7 ears fresh corn
2 tablespoons lard or shortening
1 cup water
Salt, to taste
Preheat oven to 350 degrees F.
Scrape corn kernels from cob with a sharp knife, reserving husks.
Grind kernels in a blender and transfer to a bowl.
Add lard or shortening and water to make a paste.
Divide the mixture equally into seven husks.
Tie husks at both ends, then gently bend husks in half and tie again.
Wrap husks in aluminum foil and bake for 1 hour or until firm to the touch.
