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Skillet corn

Yield: 6 Servings

Ingredients:

• 2 tb Vegetable oil
• 8 lg Ears of corn kernels cut -off the cob (~5-7 cups)
• 1/2 ts Salt
• 1/2 c Flour

Instructions:

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 6.5 grams fat (1 gram saturated) 201 milligrams sodium.

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