| 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°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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