4 slices bacon
1/2 stick butter
4 eggs
1 c. milk
1 c. flour
Salt and pepper
1 can (12 oz.) corn, drained
2 tbsp. sliced green onion

Heat oven to 425 degrees. Cook bacon in ovenproof skillet until crisp. Drain and crumble. Pour off drippings. Put butter in skillet and place in oven. Put eggs, milk, flour and salt and pepper in blender. Blend and scrape down until smooth. Add corn and onions.

Add bacon and pour in hot skillet. Bake about 25 minutes until puffed and brown. Cut into wedges. Serves 4 to 6.