Title: Skillet Corn
Categories: Main dish, Corn
Yield: 6 servings
2 T Vegetable oil
8 lg Ears of corn, kernels cut
-off the cob (~5-7 cups)
1/2 t Salt
1/2 c Flour
Heat an 8" ovenproof iron skillet in a 425 F. oven. After 20 minutes,
pour in the oil. Meanwhile, stir together all the other ingredients.
Scrape into the heated pan. Do not stir; pat into an even layer.
Bake until a nice crust forms on the bottom and the top starts to
brown, about 1 hour. Remove and invert onto a serving plate. Cut into
wedges (it will be a bit crumbly, so serve with a spatula.
