Recipe - Skillet Corn

2 tablespoon Vegetable oil
8 lg Ears of corn, kernels cut
off the cob (~57 cups)
One half teaspoon Salt
One half cup 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.

From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn94q3.zip