Spanish Indian Baked Corn

• 1/4 lb bacon, chopped in 1/2 inch pieces
• 1/3 c diced onion
• 1/3 c diced celery
• 1/3 c diced green pepper
• 1/4 lb (1 stick) butter plus 2 T melted, divided
• 1/4 c milk
• 1 (13 1/2 oz) can cream style corn
• 1 (13 1/2 oz) can well drained whole kernel corn
• 2 T diced jalapenos
• 2 T diced pimentos
• 1 tsp salt
• 1 T sugar
• 2 c corn bread muffins, crumbled, divided

1. In a large skillet over medium heat, cook bacon until crisp. Add onion, celery, and bell pepper; saute 2 minutes over low heat. Set aside.
2. In medium pan, melt 1/4 pound butter; add milk, corn, jalapenos, pimentos, salt, and sugar; heat over low heat.
3. Add bacon-vegetable mixture and 1 cup corn bread crumbs to corn mixture.
4. Heat well, stirring frequently.
5. Transfer to an 8 inch square by 1 1/2 inch pan.
6. Moisten remaining corn bread crumbs with remaining butter and sprinkle on top of corn mixture. Bake at 350u0b0 until crumbs are light brown.
7. Makes 8 servings.

bacon, onion, celery, green pepper, butter, milk, cream style corn, well, t, t, salt, t, corn bread muffins

Taken from www.cookbooks.com/Recipe-Details.aspx?id=71115 (may not work)