Skillet Corn Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
2 tbsp: Vegetable oil,
8 large: Ears of corn, kernels cut off the cob, ~5-7 cups
1/2 tsp: Salt,
1/2 cup: Flour,
Directions:
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.
Source from luhu.jp
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.
Source from luhu.jp