1 1/4 lbs. ripe tomatoes, sliced (about 4 med.)
1 can whole kernel corn, drained (15-16 oz.)
1/4 c. unsalted butter, melted (1/2 stick)
8 oz. bacon, cooked and crumbled
3 eggs
2 1/2 c. milk
1 1/2 c. unsifted flour, all purpose
1/4 tsp. salt
1/4 tsp. chili powder
1/2 c. grated Parmesan cheese

Preheat oven to 400 degrees. Lightly grease 13 x 9 x 2 inch baking dish. Drain tomato slices on paper toweling for 10 minutes. Spread corn evenly over bottom of prepared baking dish. Arrange tomato slices over corn. Pour butter over vegetables. Sprinkle 3/4 of bacon over all.

Combine eggs, milk, flour, salt, chili powder, and about 3/4 of the cheese in electric blender, whirl until smooth and well combined, scraping down the sides of the container as necessary. Pour batter over mixture in baking dish. Sprinkle with the remaining cheese and bacon. Bake for 40-50 minutes or until puffed and browned on top. Serve immediately. Makes 6 servings.