Name: Skillet Corn
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

CATEGORY	CUISINE	TAG	YIELD
Vegetables		Main dish, Corn	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 425&deg;F. 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.
From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip

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