Skillet-Baked Corn


Preheat oven to 425°. Put 2 TBS of oil into a heavy 8 inch cast iron skillet. Allow pan to heat in oven for 30 minutes.

Cut kernels from the corn and scrape thoroughly to get out all the juice. Add salt and flour, stirring constantly to make a thick batter.

Remove heated skillet from oven and spread the corn mixture in the middle of the pan. Do not stir, but spread mixture evenly in the pan. Bake for 30 minutes, or until a crust forms on the bottom and the top is beginning to brown. Remove from the oven and invert over a serving plate. Cut into wedges. 4 servings.