Spanish Indian Baked Corn Recipe

Name: Spanish Indian Baked Corn
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 lb bacon, chopped in 1/2 inch pieces; 1/3 c diced onion; 1/3 c diced celery; 1/3 c diced green pepper; 1/4 lb (1 stick) butter plus 2 T melted, divided; 1/4 c milk; 1 (13 1/2 oz) can cream style corn; 1 (13 1/2 oz) can well drained whole kernel corn; 2 T diced jalapenos; 2 T diced pimentos; 1 tsp salt; 1 T sugar; 2 c corn bread muffins, crumbled, divided

Servings: persons

1/4 lb bacon, chopped in 1/2 inch pieces
1/3 c diced onion
1/3 c diced celery
1/3 c diced green pepper
1/4 lb (1 stick) butter plus 2 T melted, divided
1/4 c milk
1 (13 1/2 oz) can cream style corn
1 (13 1/2 oz) can well drained whole kernel corn
2 T diced jalapenos
2 T diced pimentos
1 tsp salt
1 T sugar
2 c corn bread muffins, crumbled, divided

1
In a large skillet over medium heat, cook bacon until crisp. Add onion, celery, and bell pepper; saute 2 minutes over low heat. Set aside.
2
In medium pan, melt 1/4 pound butter; add milk, corn, jalapenos, pimentos, salt, and sugar; heat over low heat.
3
Add bacon-vegetable mixture and 1 cup corn bread crumbs to corn mixture.
4
Heat well, stirring frequently.
5
Transfer to an 8 inch square by 1 1/2 inch pan.
6
Moisten remaining corn bread crumbs with remaining butter and sprinkle on top of corn mixture. Bake at 350u00b0 until crumbs are light brown.

691

kcal

Calories

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 13 ingredients. The key ingredients include: 1/4 lb bacon, chopped in 1/2 inch pieces, 1/3 c diced onion, 1/3 c diced celery, 1/3 c diced green pepper, and more.

Yes, Spanish 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.

Spanish Indian Baked Corn

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