RECIPE: SPICY CORN BAKE  

*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*  


INGREDIENTS:  
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  

DIRECTIONS:  
In a large skillet over medium heat, cook bacon until crisp.  
Add onion, celery and bell pepper and saute 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.  

Yield: 8 Servings  
Category: Vegetables, Side dishes.