Roxy15
All-Conference
Skillet Corn:
6 Ears Corn
1 T. Flour
2 Tsp. Sugar
1 Tsp. Salt
1/4 Tsp. Pepper
1-1/2 Cups Water
3 T. Butter
Shuck corn and pull off silks, then rinse under cool running water. In a large bowl, cut the corn from the cob with a sharp knife. Scrap up the cob with a spoon to get the milk. Combine flour, sugar, salt and pepper in a small bowl, then add to 1-1/2 cups of water. Stir with a fork or whisk or combine. Melt butter over medium-low heat in a large, heavy bottomed skillet. Add corn and flour mixture and cook over medium-low heat for 40-45 minutes, stirring occasionally.
6 Ears Corn
1 T. Flour
2 Tsp. Sugar
1 Tsp. Salt
1/4 Tsp. Pepper
1-1/2 Cups Water
3 T. Butter
Shuck corn and pull off silks, then rinse under cool running water. In a large bowl, cut the corn from the cob with a sharp knife. Scrap up the cob with a spoon to get the milk. Combine flour, sugar, salt and pepper in a small bowl, then add to 1-1/2 cups of water. Stir with a fork or whisk or combine. Melt butter over medium-low heat in a large, heavy bottomed skillet. Add corn and flour mixture and cook over medium-low heat for 40-45 minutes, stirring occasionally.