Title: 249965 Upside-Down Corn Cake
Categories: Vegetable Cake Side
Yield: 6 Servings
| 1/4 | c | Safflower or other oil |
| 8 | | Ears or 4 c. canned or frozen corn Salt and pepper |
| 1 | tb | Minced green or red chilies |
| 1/3 | c | Flour |
Preheat oven to 425 degrees. Pour the oil into a medium sized cast iron or
other heavy oven proof skillet, and place in oven until sizzling hot. If
using fresh corn cut the kernels from cobs, should be about 4 cups. Combine
the corn, chiles, flour, salt and pepper. Transfer the mixture to the hot
oiled skillet, smoothing the top to form an even layer, do not stir. Gently
press the corn mixture down to compact it. Bake until the corn mixture
forms a bottom crust, about 30 minutes. Loosen the corn cake from the edges
of the skillet. Place a serving plate over the skillet and invert the
skillet. Cut into wedges at the table.