You may also like
Categories:Viewed: 139 - Published at: 6 years ago
Ingredients
- 1/4 lb bacon, chopped in 1/2 inch pieces
- 1/3 c diced onion
- 1/3 c diced celery
- 1/3 c diced green pepper
- 1/4 lb (1 stick) butter plus 2 T melted, divided
- 1/4 c milk
- 1 (13 1/2 oz) can cream style corn
- 1 (13 1/2 oz) can well drained whole kernel corn
- 2 T diced jalapenos
- 2 T diced pimentos
- 1 tsp salt
- 1 T sugar
- 2 c corn bread muffins, crumbled, divided
Method
- In a large skillet over medium heat, cook bacon until crisp. Add onion, celery, and bell pepper; saute 2 minutes over low heat. Set aside.
- In medium 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 an 8 inch square by 1 1/2 inch pan.
- Moisten remaining corn bread crumbs with remaining butter and sprinkle on top of corn mixture. Bake at 350° until crumbs are light brown.
- Makes 8 servings.
