Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Spicy Corn Bake
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- #71172
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
1/4 pound bacon, chopped into 1/2-inch pieces
1/3 cup onion, diced
1/3 cup celery, diced
1/3 cup green bell pepper, diced
1/2 cup butter
1/4 cup milk
1 can (13.5 ounce size) cream-style corn
1 can (13.5 ounce size) whole kernel corn
2 tablespoons jalapenos, chopped fine
2 tablespoons pimentos, chopped fine
1 teaspoon salt
1 tablespoon sugar
1 cup corn bread muffins, crumbled
Topping
2 tablespoons melted butter
1 cup 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 a medium-size pan, melt the butter. Add milk, corn, jalapenos, pimentos, salt and sugar. Heat over low heat.
Add bacon-vegetable mixture and corn bread crumbs to corn mixture. Heat well, stirring frequently. Transfer to an 8-inch square baking pan.
For Topping: Moisten remaining corn bread crumbs with remaining butter and sprinkle on top of corn mixture. Bake at 350 degrees F until crumbs are light brown.
added by
kathykasia
nutrition data
Nutritional data has not been calculated yet.
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