SPICY CORN BAKE

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SPICY CORN BAKE

 

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INGREDIENTS:

1/4 lb. Bacon, chopped into 1/2-inch pieces

1/3 C. Onion, diced

1/3 C. Celery, diced

1/3 C. Green Bell Pepper, diced

1 stick, Butter (1/4 lb.), plus 2 Tbsp. melted,

1/4 C. 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 C. Corn Bread Muffins, Crumbled

 

DIRECTIONS:

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 C. 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