Baconized? I didn't realize it was a thing to baconize foods, but I have to think almost anything could be made better by the baconizing process!
The recipe was found in the Mennonite Community Cookbook by Mary Emma Showalter (1950).
I didn't have any bacon that particular day, but I did make a note to try some baconized corn in the near future. The future is here.
I followed the recipe exactly as written (crazy, right?). I cut the corn off the cobs and mixed it with sugar, salt and pepper. Placed it in a buttered casserole dish and topped it with diced bacon. Easy peasy. I did have to bake it slightly longer than the recipe called for, but my bacon was probably not "finely" diced.
|After baking. The bacon is crispier than it looks, I promise!
Baconized Corn (Printable recipe)
from the Mennonite Community Cookbook by Mary Emma Showalter (1950)
- 4 cups fresh corn
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1 1/2 teaspoons sugar
- 1 cup finely diced bacon
Place corn in a greased baking dish. Season with salt, sugar and pepper. Cover entire top of dish with finely diced bacon. Bake at 350F for 35 minutes or until bacon is crisp. Serves 6.