Skillet Corn Cake
2 or 3 tbsp high quality oil (up to 1/4 of a cup)
8 medium ears of fresh corn or 4 cups thawed frozen corn kernels
1-2 tbsp minced chili (Anaheim or spicy)
4 tbsp Bette Hagman’s GF flour blend (white rice, tapioca, cornstarch)
1 tbsp Sorghum flour (or other “nutritious” flour)
3 tbsp minced onion
2 tbsp minced red pepper (optional)
Salt, to taste
Freshly ground pepper

Salsa, Avocado cubes for serving, as desired

Preheat oven to 425 F. Pour oil in cast iron skillet and place in oven until really hot (25 min or so).

For fresh corn, cut the corn off the cob to make 4 cups of corn kernels. Combine all ingredients and mix thoroughly, seasoning with salt and pepper to taste.

Put mixture in hot skillet, smoothing top to make it a flat “cake”- don’t stir it once it is in the pan. Press it down to make it more compact. Bake until bottom is golden brown, about 30 minutes.

Remove from pan by placing a plate over the skillet and turning over the skillet carefully. If desired, remove corn cake to skillet so other side gets crispy OR serve as is, cutting into wedges to serve at table.

Very tasty recipe. I think fresh corn would be better than the frozen corn I used for texture.