1/2 c. diced bacon
3 c. canned, whole kernel corn, drained
1 tsp. sugar
3/4 tsp. salt
1/8 tsp. pepper
3/4 c. milk

Fry bacon until crisp. Drain off all but 3 tablespoons fat. Add corn, sugar, salt and pepper to bacon and remaining fat. Cook 10 minutes, stirring frequently, until the corn is slightly browned. Add milk and continue cooking until milk is absorbed, about 5 minutes. Serve on a hot platter.