Skillet Corn & Friends
It isn't easy making new friends when you are in your 40's, set in your ways and no longer in school.
Everyone is so busy with kids, jobs, family obligations and just life. When do you find the time to make a true "friend"?
Food is a wonderful way to connect with people and make new friends as well as reconnect with old friends, it brings people together who have similar passions and interests.
I have met some terrific new friends from writing this blog, readers and fellow bloggers alike.
I look forward to the daily comments left on the blog, and though I may never meet these people in person, I consider them to be friends.
Jersey corn has been especially good this summer and this is a GREAT recipe to make for friends.
I could eat this for dessert, breakfast or a side dish at a summer BBQ.
It is THAT GOOD.
It was prepared for me by my new friend, Stephanie.
Stephanie is a reader of my blog and we instantly became friends via email.
We finally met in person a few months back, and the rest is history.
She is a great cook and lives in New Jersey, has 2 cute girls and a really nice husband whom my husband really likes! and, I have finally met someone who is louder than me!
Stephanie's Skillet Corn (from the NY Times Magazine & adapted from Lee Bailey)
Preheat oven to 425F. When oven is hot, pour 2 tbsp of a mild-tasting vegetable oil into a 9" cast iron frying pan, and swish it around so that the sides and bottom are well coated. Put the skillet in the oven for 30 minutes.
With a sharp knife, cut the kernels from 6-8 ears of corn, catching the kernels and the juices in a bowl. Add one tsp salt, 2 tablespoons of heavy cream, and 1/4 cup of flour, and mix it up.
CAREFULLY remove the hot skillet from the oven.
Pour the contents of the bowl into the scalding hot skillet, flatten it out with a spatula, and cook until it is browning around the edges, and a little bit browned on top, about 40 minutes.
Remove the pan from the oven, and let it sit for 5 minutes. Loosen the edges of the contents with a knife, and invert the pan onto a plate.
It's like a corn cake. It is so good.