Spanish Indian Baked Corn
1/4 lb. bacon, chopped into 1/2-in pieces
1/3 cup onion, diced
1/3 cup celery, diced
1/3 cup green bell pepper, cored, seeded, and diced
1/4 lb. (1/2 cup) butter, plus 2 Tbsp. butter, melted, divided use
1 can cream-style corn
1 can whole kernel corn, drained
1/4 cup milk
2 Tbsp. jalapenos, diced
2 Tbsp. pimentos, diced
1 Tbsp. sugar
1 tsp. salt
2 cups corn bread muffins, crumbled, divided use
Preheat oven to 350 degrees F.
In a large skillet over medium heat, cook the bacon until crisp.
Add the onion, celery, and bell pepper.
Saute for 2 minutes on low heat.
Set aside. In a medium-size pan, melt the 1/4 pound of butter.
Add both cans of corn, milk, jalapenos, pimentos, sugar, and salt.
Heat the mixture over low heat.
Add the bacon-vegetable mixture and 1 cup of the corn bread muffin crumbs to
the corn mixture. Heat well, stirring frequently.
Transfer the mixture to an 8-inch square by 1 1/2-inch deep pan.
Moisten the remaining corn bread muffin crumbs with the remaining butter and
sprinkle on top of the corn mixture.
Bake in a preheated, 350 degree F. oven until the crumbs are light brown.