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    Corn: Spanish Indian Baked Corn


    Source of Recipe


    www.thatsmyhome.com

    List of 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 (1/2 cup.), plus 2 T. melted
    1/4 C. milk
    1 can (13.5 oz. ) cream style corn
    1 can (13.5 oz. ) whole kernel corn
    2 T. jalapenos, chopped fine
    2 T. pimentos, chopped fine
    1 tsp. salt
    1 T. sugar
    2 C. corn bread muffins, crumbled

    Recipe



    In a large skillet over medium heat, cook bacon until crisp. Add onion, celery and bell pepper and sautŽ 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 an 8 x 11 inch pan. Moisten remaining corn bread crumbs with remaining margarine and sprinkle on top of corn mixture. Bake at 350¡F. until crumbs are light brown.

 

 

 

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