Indian Baked Corn

• 1 package (8-1/2 ounces) cornbread/muffin mix
• 4 bacon strips
• 1/3 cup each chopped celery, green pepper and onion
• 1/2 cup plus 2 tablespoons butter,divided
• 1/4 cup milk
• 1 can (14-3/4 ounces) cream-style corn
• 1 can (14-3/4 ounces) whole kernel corn, drained
• 2 tablespoons chopped jalapeno pepper
• 1 jar (2 ounces) diced pimientos
• 1 tablespoon sugar
• 1/2 teaspoon salt

1. Prepare cornbread according to the package directions. Cool and crumble enough to measure 2 cups; set aside.
2. In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels; drain, reserving 1 tablespoon drippings. Crumble bacon and set aside.
3. To the drippings, add the celery, green pepper and onion. Saute for 2-3 minutes or until tender. Remove from the heat; set aside.
4. In a saucepan, melt 1/2 cup butter. Stir in the milk, corn, jalapeno, pimientos, sugar, salt, vegetable mixture and bacon. Add 1 cup cornbread crumbs. Cook for 8-10 minutes or until heated through.
5. Transfer to a greased 8-in. square baking dish. Melt the remaining butter; toss with the remaining crumbs. Sprinkle on top of batter. Bake at 350u0b0 for 18-20 minutes or until bubbles around the edges and is golden brown.

mix, bacon strips, celery, butter, milk, creamstyle corn, whole kernel corn, jalapeno pepper, pimientos, sugar, salt

Taken from www.tasteofhome.com/recipes/indian-baked-corn/ (may not work)