photograph by Matt Hulsman

½ pound bacon
1 large onion, diced
1 (16-ounce) can pork and beans
3 tablespoons yellow mustard
5 tablespoons maple or pancake syrup
4 tablespoons ketchup

Preheat oven to 325°. Fry bacon until crisp; crumble. In bacon drippings, sauté onion until brown. Mix bacon, onion, and drippings with remaining ingredients. Pour into casserole dish, and bake covered for 45-60 minutes.

For a copy of Wildcat Country Cooking, call Hobbton High School at (910) 594-0242.


This story was published on

For several years, Our State featured recipes from the pages of community and church cookbooks from around North Carolina. These dishes continue to be among some of our most popular and enjoyed.