Upside-Down Corn Tart
Upside-Down Corn Tart
Photography by Matthew Kimura
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 385 |
| pro | 15 g |
| total fat | 21 g |
| carb | 38 g |
- Portion size: 4
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.
Ingredients
- 4 slices 4slicesbacon, chopped
- 3 cups 3cupscorn kernels
- 1 cup 1cupshredded Monterey Jack cheese, (5 oz/150 g)
- 1/2 cup 1/2cupall-purpose flour
- 1 tsp 1tspminced jalapeño pepper
- 1/2 tsp 1/2tspsalt
- 1/2 tsp 1/2tsppepper
- 1 1eggeggs
Preparation
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.
Source : © CanadianLiving.com
