Skillet Corn

• 2 tablespoons safflower or vegetable oil
• 8 large ears of corn, shucked
• 1 teaspoon salt
• 2 tablespoons heavy cream
• 1/4 cup all-purpose flour

1. Preheat oven to 425 degrees.
2. When the oven is hot, pour the oil into a 9-inch cast-iron skillet and tilt the pan so that the oil coats the sides and bottom.
3. Place the skillet in the oven for 30 minutes.
4. Meanwhile, cut the kernels from the cobs and place in a large bowl.
5. (Jean uses the Lee's corn scraper on the previous page,but a sharp knife will do.)
6. Using the sharp edge of a wide, heavy knife,scrape the cobs thoroughly so that the pulp and juice run into the bowl.
7. (You should have about 7 cups.)
8. Add the salt, cream and flour, and mix well.
9. Pour the sticky corn mixture into the scorching hot skillet, and press down with a spatula to flatten and compact it.
10. Bake until the edges begin to brown and the top is browned in places, about 40 minutes.
11. Remove from the oven and allow to sit for 5 to 10 minutes.
12. Run a knife along the inside edge of the skillet to loosen the corn.
13. Place a serving platter on top of the pan, carefully invert platter and pan,and lift off the pan.If the stars align,you will have a beautiful golden brown corn cake,but it might take a few tries before you perfect this (4 people tested this recipe; 1 got a flawless cake).If the mixture sticks to the pan,don't worry: just scrape it all into a bowl and mix lightly to disperse the crispy bits.
14. It will still be delicious.

safflower, corn, salt, heavy cream, allpurpose

Taken from cooking.nytimes.com/recipes/7995 (may not work)