![\"Stephanie's](\"https:\/\/pcgirl.net\/recipes\/wp-content\/uploads\/2026\/04\/Stephanies-Skillet-Corn.jpg\")
Stephanie’s Skillet Corn<\/p>\nStephanie’s Skillet Corn<\/p>\n
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2 T. Oil<\/p>\n
6-8 ears of Cor<\/p>\n
1 tsp. salt<\/p>\n
2 T. Heavy Cream<\/p>\n
\u00bc C. Flour<\/p>\n
<\/p>\n
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.<\/p>\n","protected":false},"excerpt":{"rendered":"
Stephanie’s Skillet Corn 2 T. Oil 6-8 ears of Cor 1 tsp. salt 2 T. Heavy Cream \u00bc 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…<\/p>\n