Corn bacon blueberry skillet cake
Cakes
When we drive to our beach vacation, we pass by wonderful farm stands - one in particular with fantastic corn. So there is always leftover corn in the morning - the couple of cups I've cut from the cobs. This is our traditional first-morning-at-the-beach breakfast, using that glorious corn, local blueberries, and a few simple ingredients. It's easy, fresh and quick, never lasting more than one day in the kitchen. Started with a recipe from Cooking Light, I think, but I've been fiddling with it for years. Here's the 2010 version. - MrsWheelbarrow
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