-
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.
