Skillet corn

6 servings

Ingredients

Quantity Ingredient
2 tablespoons Vegetable oil
8 larges Ears of corn, kernels cut off the cob (~5-7 cups)
½ teaspoon Salt
½ cup Flour

Directions

Heat an 8" ovenproof iron skillet in a 425øF. 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.

Per serving: 210 calories, 6 grams protein, 37 grams carbohydrates, 7 grams fiber, 6½ grams fat (1 gram saturated), 201 milligrams sodium.

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