Indian Baked Corn

Name: Indian Baked Corn
Ingredients: 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

11 ingredients

5 steps

Ingredients

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

Directions

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 350° for 18-20 minutes or until bubbles around the edges and is golden brown.