3/4 (15 ounce) can whole kernel corn, with liquid
1 tablespoon vegetable oil
2 cups finely diced onion
2 teaspoons poppy seeds
1/4 teaspoon red pepper flakes
1 teaspoon garlic powder
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon salt
1 cup finely diced celery
1 cup chopped fresh parsley
1 egg
1 teaspoon white sugar
1 teaspoon mustard powder
1 teaspoon baking powder
1 teaspoon ground nutmeg
1 teaspoon chili powder
In a large bowl, mix together lard, vegetable oil, carrots, onions, poppy seeds, red pepper flakes, garlic powder, oregano, basil, salt, celery, parsley, eggs, sugar, mustard powder, baking powder and nutmeg; mix until well blended. Measure or spoon mixture into springform pan. Cover and let stand overnight to drain.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 (8 ounce) pans.
Grease and flour two 10x15 inch jelly-roll pan boxes (see Note).
In a mixing bowl, combine cooked corn, lemon juice, poppy seeds, salt, celery, parsley, egg, sugar, mustard powder and baking powder. Mix thoroughly. Pinch edges of boxes together, making sure seams do not overlap. Using a wooden spoon, gradually add hot water to mix mixture, stirring after each addition.
Bake 40 minutes in the preheated oven, until wooden skewers inserted into the center of the bread come out clean. Cool bread flat and arrange slices in the center of an ungreased 9x13 inch baking pan.