BRIAN IN THE KITCHEN  brought to you by Stittsworth Meats

December 21 2012

Candied Corn Medley

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1 medium potato, peeled and diced
4 medium carrots, diced
5 bacon strips, chopped
1 medium onion, chopped
1 tablespoon olive oil
3 cups frozen corn, thawed
2 tablespoons maple syrup
1/2 teaspoon salt
1/8 teaspoon pepper

Place potato in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender, adding carrots during the last 5 minutes; drain.

Meanwhile, in a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 1 tablespoon drippings.

In the same pan, saute onion in oil and reserved drippings until tender. Stir in the corn, syrup, salt, pepper and bacon. Drain potato mixture; add to skillet. Heat through.