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Skillet Corn Recipe

Serves 6


  • 2 tsp vegetable oil
  • 8 large ears of corn, kernels cut off the cob, approximately 5 to 7 cups
  • 1/2 tsp salt
  • 1/2 cup flour


1. Heat an 8-inch ovenproof iron skillet in a 425 F oven.
2. After 20 minutes, pour in the oil.
3. Meanwhile, stir together all the other ingredients.
4. Scrape into the heated pan.
5. Do not stir; pat into an even layer.
6. Bake until a nice crust forms on the bottom and the top starts to brown, about 1 hour.
7. Remove and invert onto a serving plate.
8. Cut into wedges. It will be a bit crumbly, so serve with a spatula.


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Main Ingredient:Vegetable / Corn
Course:Main Dish
Preparation Method:Baking

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