For a taste of the Deep South, try this slightly crunchy skillet cake. Accent it with tomato relish and serve with mustard greens or spinach and baked chicken.
- Portion size 4 servings
- 4 slices bacon chopped
- 3 cups corn kernels
- 1 cup shredded Monterey Jack cheese (5 oz/150 g)
- 1/2 cup all-purpose flour
- 1 teaspoon minced jalapeño pepper
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 egg
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 tbsp (25 mL) 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 425°F (220°C) oven; bake for about 15 minutes or until top is dry and edges are deep brown. Loosen edges; carefully invert onto platter.
Nutritional facts <b>Per serving:</b> about
- Protein 15 g
- Calories 385.0
- Total fat 21 g
- Total carbohydrate 38 g