Indian Baked Corn Recipe

Name: Indian Baked Corn
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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 350u00b0 for 18-20 minutes or until bubbles around the edges and is golden brown.

1251

kcal

Calories

103

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 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, and more.

Yes, Indian Baked Corn falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Indian Baked Corn

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