Upside-down corn tart
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | slices | Bacon, chopped |
| 3 | cups | Corn kernels |
| 1 | cup | Monterey Jack, shredded |
| ½ | cup | All-purpose flour |
| 1 | teaspoon | Jalapeno pepper, minced |
| ½ | teaspoon | Salt |
| ½ | teaspoon | Pepper |
| 1 | Egg | |
Directions
In heavy ovenproof skillet, cook bacon over medium heat for about 4 minutes or until crisp. Remove and drain on paper towels; pour off all but 2 tb fat from pan.
In large bowl, combine bacon, corn, cheese, flour, jalapeno pepper, salt, pepper and egg. Heat fat in skillet over medium heat until smoking. Pour in corn mixture, pressing firmly into pan; cook for 5 minutes.
Place skillet in 425F 220C oven; bake for about 15 minutes or until top is dry and edges are deep brown. Loosen edges; carefully invert onto platter.
Accent with tomato relish and serve with mustard greens or spinach and baked chicken.
Per Serving: about 385 calories, 15 g protein, 21 g fat, 38 g carbohydrate high source fibre, good source calcium.
Source: Canadian Living magazine, Sep 94 Presented in article "Straight From The Cob" Recipe by Canadian Living Test Kitchen [-=PAM=-] PA_Meadows@...
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