Tested till perfect Upside-Down Corn Tart
Upside-Down Corn Tart
Photography by Matthew Kimura

Upside-Down Corn Tart

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.

By The Canadian Living Test Kitchen

Source: © CanadianLiving.com

Recipe4 out of 5 based on 1 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 4


  • 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
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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 Information Per serving: about

cal 385 pro 15g total fat 21g carb 38g
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