Recipe: Upside Down Corn Tart (using bacon, cheese and jalapeno peppers)

UPSIDE DOWN CORN TART

4 slices bacon, chopped
3 cups corn kernels
1 cup shredded Monterey jack cheese
1/2 cup all-purpose flour
1 egg
1 tsp minced jalapeno pepper
1/2 tsp salt
1/2 tsp ground black pepper
Tomato relish or salsa (for serving)

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 tablespoons fat from pan.

In large bowl, combine bacon, corn, cheese, flour, jalapeno pepper, salt, pepper and egg.

Heat reserved bacon fat in skillet with an ovenproof handle over medium heat until smoking. Pour in corn mixture, pressing firmly into pan; cook for 5 minutes.

Place skillet in 425 degree F oven and 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 or salsa.

SERVING SUGGESTION:
Serve with mustard greens or spinach and baked chicken.

Makes 4 servings
Source: Canadian Living magazine, September 1994