Staple food of my childhood. During that period in late summer when the field corn was not dry enough yet for cornmeal, we often made gritted bread.
The not-quite-dry ears were rasped across a 18" long, 6" wide flat sheet of tin pierced with nails (with a rough surface much like a large nutmeg grater).
The milky, starchy, semi-ground corn mass then was mixed with eggs, some flour, a dash of soda, and baked in a pone in a well-greased pan. Crusty/crispy on the outside, a little gooey and slightly sweet on the inside, with excellent corny flavor.
This was a wonderful foil for other summer garden truck served as a meal: quick pickles, sliced tomatoes, gravelled potatoes, maybe some chicken-fried venison if we were lucky.