Spanish Indian Baked Corn

  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)

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