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.