Spanish Indian Baked Corn
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 (1/4 lb.), plus 2 Tbsp. melted,
1/4 C. Milk
1 can (13.5 oz. ) Cream Style Corn
1 can (13.5 oz. ) Whole Kernel Corn
2 Tbsp. Jalapenos, chopped fine
2 Tbsp. Pimentos, chopped fine
1 tsp. Salt
1 Tbsp. Sugar
2 C. Corn Bread Muffins, Crumbled
In a large skillet over medium heat, cook bacon until crisp. Add onion, celery and bell pepper and sauté 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-inch-square-by-11/2-inch pan. Moisten remaining corn bread crumbs with remaining margarine and sprinkle on top of corn mixture. Bake at 350 degrees until crumbs are light brown. Makes 8 servings.