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 (see Note for options)

2 Tbsp. Pimentos, chopped fine

1 tsp. Salt

1 Tbsp. Sugar

2 C. 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;
Note: For a milder flavor, substitute red or green bell peppers for jalapenos

Heat over low heat.

Add bacon-vegetable mixture and 1 C. corn bread crumbs to corn mixture.

Heat well, stirring frequently.

Transfer to an 8-inch-square-by-11/2-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

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