Skillet Corn Recipe

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Skillet Corn Ingredients

2 tbsp vegetable oil
8 large ears of corn, kernels cut off the c, ob (~5-7 cups)
1/2 tsp salt
1/2 cup flour

A Recipe for
Skillet Corn

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This Recipe for Skillet Corn is one of thousands in the Recipes-to-go Meal Cookbook.

Herb Tip
Using Sage:
Both the leaves and flowers of the sage plant are used in cooking in both fresh and dried varieties. A must in most homes at Thanksgiving for the holiday stuffing served, you can also add sage to eggs, poultry, pork, beef, lamb or pasta.

Skillet Corn Recipe
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This is a recipe for Skillet Corn from the recipe cookbook of Recipes-to-go (Meal)

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Baron Justus von Liebig (1803-1873) German chemist

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Bread and butter, devoid of charm in the drawing-room, is ambrosia eating under a tree.
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Skillet Corn

This special feeling towards fruit, its glory and abundance, is I would say universal.... We respond to strawberry fields or cherry orchards with a delight that a cabbage patch or even an elegant vegetable garden cannot provoke.
Jane Grigson

Skillet Corn Directions

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.

Serves: 6

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Skillet Corn Recipe from the Recipes-To-go.com Meal Recipe Cookbook

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