Publisher Photo
Publisher Photo
My family enjoys this recipe, which I received from my sister-in-law. It's a nice side dish with many meals.
MAKES:
6-8 servings
TOTAL TIME:
Prep: 10 min. Bake: 40 min.
MAKES:
6-8 servings
TOTAL TIME:
Prep: 10 min. Bake: 40 min.

Ingredients

  • 1 cup ketchup
  • 2 tablespoons brown sugar
  • 1 teaspoon ground mustard
  • 1/2 teaspoon salt
  • 1 small onion, chopped
  • 3 cups fresh corn
  • 3 Jones Dairy Farm Dry-Aged Bacon strips, diced

Directions

Combine ketchup, brown sugar, mustard and salt in a bowl; stir in onion and corn and mix thoroughly. Pour into a greased 1-1/2-qt. casserole. Top with bacon. Bake, uncovered, at 350° for 40 minutes or until bacon is cooked and dish is heated through. Yield: 6-8 servings.
Originally published as Boston Baked Corn in Bountiful Harvest Cookbook 1994, p28

Nutritional Facts

1/2 cup: 113 calories, 2g fat (1g saturated fat), 2mg cholesterol, 551mg sodium, 23g carbohydrate (11g sugars, 2g fiber), 3g protein.

  • 1 cup ketchup
  • 2 tablespoons brown sugar
  • 1 teaspoon ground mustard
  • 1/2 teaspoon salt
  • 1 small onion, chopped
  • 3 cups fresh corn
  • 3 Jones Dairy Farm Dry-Aged Bacon strips, diced
  1. Combine ketchup, brown sugar, mustard and salt in a bowl; stir in onion and corn and mix thoroughly. Pour into a greased 1-1/2-qt. casserole. Top with bacon. Bake, uncovered, at 350° for 40 minutes or until bacon is cooked and dish is heated through. Yield: 6-8 servings.
Originally published as Boston Baked Corn in Bountiful Harvest Cookbook 1994, p28

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