Boston Baked Corn
Yield
1 casserolePrep
5 minCook
40 minReady
45 minLow Cholesterol, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | teaspoon |
dry mustard
|
|
| ½ | teaspoon |
salt
|
|
| 2 | tablespoons |
brown sugar
packed |
|
| 1 | cup |
ketchup
|
|
| 1 | small |
onions
diced |
|
| 2 | cans |
corn kernels, canned
whole, drained |
|
| 3 | slices |
bacon
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 5 | ml |
dry mustard
|
|
| 2.5 | ml |
salt
|
|
| 3E+1 | ml |
brown sugar
packed |
|
| 237 | ml |
ketchup
|
|
| 1 | small |
onions
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 1½ quart casserole.
Top with bacon.
Bake for 40 minutes or until bacon is crisp.
