Stephanie’s Skillet Corn

 

2 T. Oil

6-8 ears of Cor

1 tsp. salt

2 T. Heavy Cream

¼ C. Flour

 

Preheat oven to 425F. When oven is hot, pour 2 T. of a mild-tasting vegetable oil into a 9″ cast iron frying pan, and swish it around so that the sides and bottom are well coated. Put the skillet in the oven for 30 minutes. With a sharp knife, cut the kernels from 6-8 ears of corn, catching the kernels and the juices in a bowl. Add one tsp. salt, 2 T. of heavy cream, and 1/4 C. of flour, and mix it up. CAREFULLY remove the hot skillet from the oven. Pour the contents of the bowl into the scalding hot skillet, flatten it out with a spatula, and cook until it is browning around the edges, and a little bit browned on top, about 40 minutes. Remove the pan from the oven, and let it sit for 5 minutes. Loosen the edges of the contents with a knife, and invert the pan onto a plate. It’s like a corn cake. It is so good.