Title: Skillet corn
 Categories: Main dish, Corn
      Yield: 6 Servings
 
      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
 
  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.