This Skillet Corn recipe transforms sweet corn kernels into a delightful, cake-like side dish with a crunchy bottom and tender interior. By baking the mixture in a preheated cast-iron skillet, you achieve a perfect golden crust that contrasts beautifully with the juicy corn. It’s a simple yet impressive dish that highlights the natural sweetness of the corn, enhanced by a touch of salt and flour. Perfect for summer barbecues, Thanksgiving tables, or as a hearty vegan side for weeknight dinners. The minimal ingredient list makes it easy to prepare, while the unique cooking method adds a restaurant-quality touch to your home cooking. Serve warm for the best texture and flavor.
Skillet Corn
Description
This Skillet Corn recipe transforms sweet corn kernels into a delightful, cake-like side dish with a crunchy bottom and tender interior. By baking the mixture in a preheated cast-iron skillet, you achieve a perfect golden crust that contrasts beautifully with the juicy corn. It&# 226;ÂÂs a simple yet impressive dish that highlights the natural sweetness of the corn, enhanced by a touch of salt and flour. Perfect for summer barbecues, Thanksgiving tables, or as a hearty vegan side for weeknight dinners. The minimal ingredient list makes it easy to prepare, while the unique cooking method adds a restaurant-quality touch to your home cooking. Serve warm for the best texture and flavor.Ingredients
Directions
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Preheat your oven to 425ðF (220ðC).
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Place an 8-inch ovenproof cast-iron skillet in the preheating oven. Let it heat for at least 20 minutes.
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While the skillet heats, cut the kernels off the ears of corn. You should have approximately 5 to 7 cups of kernels.
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In a large bowl, combine the corn kernels, flour, and salt. Stir until the corn is evenly coated with the flour mixture.
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Carefully remove the hot skillet from the oven using oven mitts. Immediately pour the vegetable oil into the hot skillet and swirl to coat the bottom and sides.
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Gently scrape the corn mixture into the hot, oiled skillet. Use a spatula to pat the corn down into an even layer. Do not stir once it is in the pan.
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Place the skillet back in the oven. Bake undisturbed for about 1 hour, or until a nice crust forms on the bottom and the top begins to brown.
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Remove the skillet from the oven. Let it cool for a minute, then run a knife around the edges to loosen the cake.
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Invert the skillet onto a serving plate so the crusty side is up. Cut into wedges and serve warm.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 238.3kcal
- % Daily Value *
- Total Fat 10.3g16%
- Saturated Fat 1.5g8%
- Cholesterol 0.0mg0%
- Sodium 30.0mg2%
- Total Carbohydrate 38.0g13%
- Dietary Fiber 4.8g20%
- Sugars 6.4g
- Protein 6.8g14%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Handle the hot cast-iron skillet with extreme caution. Use dry oven mitts or potholders to avoid burns.
The corn cake will be slightly crumbly. Serve with a spatula or wide spoon to help keep the wedges intact.
For a gluten-free version, substitute the wheat flour with a gluten-free all-purpose flour blend.
If you prefer a softer texture, you can reduce the baking time slightly, but the crust is the best part of this dish.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven to restore crispiness.
