UPSIDEDOWN CORN CAKE
By BobLongo
Rate this recipe
0/5
(0 Votes)
0 Picture
Ingredients
- 1/4 cup safflower oil
- 8 About 8 ears fresh corn, or 4 cups drained canned, or thawed frozen corn kernels
- 1 tablespoon minced green or red hot chilies, or to taste
- 1/4 cup all-purpose flour
- Salt -
- Freshly ground black pepper
Details
Preparation
Step 1
Preheat oven to 425° F.
Pour the oil into a medium-sized cast-iron or other heavy oven- proof skillet and place in the oven until sizzling hot, about 25 minutes. If using fresh corn, cut the kernels from the cobs as described in note of preceding recipe; there should be about 4 cups. Combine the corn, chilies, flour, and salt and pepper to taste. Transfer the mixture to the. Hot oiled skillet, smoothing the top to form an even covering. Bake 20 minutes.
You'll also love
- Spinach Quiche 0/5 (0 Votes)
- Hungarian Pork Ribs 0/5 (0 Votes)
- Smashed Potatoes with Bacon Salt 0/5 (0 Votes)
- Scalloped Corn in Microwave 0/5 (0 Votes)
Review this recipe