Boston Baked Corn

Rate this recipe, your opinion countsPrint this recipeSend this recipe via email
Time to Prepare this Recipe 45 minutes Prep: 5 minutes Cook: 40 minutes
Calories Per Serving and Nutrition Information 214 calories per serving view nutrition facts
# of servings this recipe makes 1 casserole suggest servings
Recipe Photos Be the first to add a photo of this recipe!

Ingredients

1 teaspoon dry mustard
1/2 teaspoon salt
2 tablespoons brown sugar packed
1 cup ketchup
1 small onion diced
2 cans corn kernels, canned whole, drained
3 slices bacon

Directions

Preheat oven to 350°.

Combine mustard, salt, brown sugar and ketchup.

Add onion and corn, mix well.

Pour into greased 1 1/2 quart casserole.

Top with bacon.

Bake for 40 minutes or until bacon is crisp.

Add your comment

Email Address

(optional)

(optional)



characters left


87ab99d8d1e35a046dc14dd5a9cfa57f64c118f5
 

Categories this recipe belongs to

Nutrition Facts

Serving Size 235g
Amount per Serving
Calories 214 8% of calories from fat
% Daily Value*
Total Fat 2.0g3%
 Saturated Fat 0.0g2%
 Trans Fat 0.0g
Cholesterol 0mg0%
Sodium 1411mg59%
Total Carbohydrate 52.0g17%
 Dietary Fiber 3.0g14%
 Sugars 26.0g
Protein 5.0g11%
Vitamin A 13%  Vitamin C 19%
Calcium 3%  Iron 9%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

How is this calculated?

Rate this Recipe

Not a member? You can still rate this recipe! This recipe is great This recipe is not good

Review this Recipe

Note: You must be a member to submit a review. Please Sign in or Sign Up.

Rating * ** one star rating** **** *****
Review

Last Recipes Viewed

Recipe Bite

Where's the Beef?

by Mark R. Vogel Mark R. Vogel

Comprehending all the different cuts of beef can be a little confusing. For example, did you know that a strip steak, New York strip, Kansas City steak, club steak, shell steak, and top loin steak all come from...

read more...

Member Review

****

Chesapeake Bay Crab Cakes

I had to add more olive oil to the mustard, lemon juice and egg to get any kind of mayo. I used herbed bread crumbs. Net results were extremely wonderful crab cakes -- the kind I remember eating in Baltimore on my many visits. I give it *****! Mickey M. Greenfield

Delicious Carrot and Tarragon Tart  recipe
Recipe Photo
Recipe Photo