Recipe: Iron Skillet Corn (baked, using fresh corn and flour)

IRON SKILLET CORN

"Everyone loves this easy-to-prepare concoction. The trick is to have the iron skillet in which it is cooked super-hot when the corn mixture goes in."

2 tablespoons vegetable oil
8 medium ears white corn kernels, cut and scraped from the cobs
1/2 teaspoon salt
1/2 cup flour

Place an 8-inch cast-iron skillet in a 425 degree F oven. After about 20 minutes, pour the vegetable oil into the skillet.

Meanwhile, combine all the other ingredients to make a thick batter.

Remove the skillet from the oven and pour (and scrape) the batter in. Do not stir; press the batter into place, and be careful not to burn yourself.

Bake in the oven at 425 degrees F until a nice crust forms on the bottom and the top starts to brown. Remove and invert onto a serving plate. Cut into 4 wedges.

This will be rather crumbly, so use a spatula and a fork to serve.

Makes 4 servings
Adapted from source: Lee Bailey's Corn by Lee Bailey