UPSIDEDOWN CORN CAKE

By BobLongo

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

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.