4 slices bacon, chopped
3 cups (750 mL) corn kernels
1 cup (250 mL) shredded Monterey jack cheese, (5 oz/150 g)
1/2 cup (125 mL) all-purpose flour
1 tsp (5 mL) minced jalapeño pepper
1/2 tsp (2 mL) salt
1/2 tsp (2 mL) 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.