Spanish Indian Baked Corn


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 Tablespoons melted,
1/4 Cup Milk
1 can (13.5 oz. ) Cream Style Corn
1 can (13.5 oz. ) Whole Kernel Corn
2 Tablespoons Jalapenos, chopped fine
2 Tablespoons Pimentos, chopped fine
1 teaspoon Salt
1 Tablespoon Sugar
2 Cups Corn Bread Muffins, Crumbled


In a large skillet over medium heat, cook bacon until crisp. Add onion,
celery and bell pepper and saut? 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 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.

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Makes 8 servings

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