Shelly's Recipe

SPICY CORN BAKE

Category: Corn

1/4 lb bacon, chopped into 1/2-inch pieces
1/3 cup celery, green bell pepper and onion, diced
1/2 cup butter, plus 2 tbsp melted,
1/4 cup milk
1 (13.5 oz) can each cream style corn and whole kernel corn
2 tbsp pimentos and jalapenos, chopped fine
1 tsp salt
1 tbsp sugar
2 cup 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 lbs butter; add milk, corn, jalapenos, pimentos, salt and sugar; heat over low heat. Add bacon-vegetable mixture and 1 cup corn bread crumbs to corn mixture. Heat well, stirring frequently.

Transfer to an 8 inch pan. Moisten remaining corn bread crumbs with remaining butter and sprinkle on top of corn mixture. Bake at 350 until crumbs are light brown.