Ingredients

　　12 ounces bacon, chopped

　　2 cups chopped onions

　　Two 16-ounce cans whole tomatoes, juice reserved

　　One 16-ounce can whole kernel corn

　　Dried basil

　　Salt and pepper

　　3 cups (3/4 pound) grated extra sharp Cheddar cheese

　　4–6 baking potatoes, baked

　　Sauté the bacon and onions in a heavy pot until the bacon is crisp and the onion is translucent. Drain off the fat. Drain the tomato juice into the pot; squish the tomatoes through your fingers into the pot. Add the corn, and basil, salt, and pepper to taste, and simmer the mixture for 10 to 15 minutes or until desired thickness. Add the cheese and stir until melted. Spoon the Ring Tum Ditty over the halved potatoes and wait for the compliments.

　　Paula Deen's Kitchen Classics