Spicy Corn Bake
1/4 lb. Bacon, chopped into 1/2-inch pieces
1/3 cup Onion, diced
1/3 cup Celery, diced
1/3 cup Green Bell Pepper, diced
1 stick, Butter (1/4 lb.), plus 2 Tbsp. melted,
1/4 cup Milk
1 can (13.5 oz. ) Cream Style Corn
1 can (13.5 oz. ) Whole Kernel Corn
2 Tbsp. Jalapenos, chopped fine
2 Tbsp. Pimentos, chopped fine
1 tsp. Salt
1 Tbsp. Sugar
2 cup Corn Bread Muffins, Crumbled
In a large skillet over medium heat, cook bacon until crisp. Add onion,
celery and bell pepper and saute 2 minutes over low heat; set aside. In
medium-size pan, melt 1/4 pound butter; add milk, corn, jalapenos,
pimentos, salt and sugar; heat over low heat. Add bacon-vegetable
mixture and 1 cup corn bread crumbs to corn mixture. Heat well, stirring
frequently. Transfer to a 9x11 inch pan. Moisten remaining corn bread
crumbs with remaining margarine and sprinkle on top of corn mixture. Bake
at 350 degrees until crumbs are light brown.
Yield: 8 Servings
Category: Vegetables, Side Dishes, Casseroles
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