Skillet Corn

2 T vegetable oil
8 large ears of corn, shucked

1 t salt

2 T heavy cream
1/4 c flour

• Preheat oven to 425 degrees.  When hot, pour the oil in a 9" cast-iron skillet and coat the bottom and sides. Heat in the oven for 30 minutes.
• Cut the kernels from the cob into a bowl and scrape the cobs for the remaining juice and pulp. This amounts to about 7 cups.  Add the salt, cream and flour and mix.
• Pour this into the hot skillet, pressing down with a spatula to flatten.  Bake about 40 minutes. 
• It might be possible to invert onto a large plate but I've never tried to.  I predict a mess.  Because I love corn so I may try this with frozen corn this winter and add a couple more tablespoons of cream to replace the juice and pulp of fresh corn.