Ingredients
1 package (8-1/2 ounces) cornbread/muffin mix4 bacon strips1/3 cup each chopped celery, green pepper and onion1/2 cup plus 2 tablespoons butter,divided1/4 cup milk1 can (14-3/4 ounces) cream-style corn1 can (14-3/4 ounces) whole kernel corn, drained2 tablespoons chopped jalapeno pepper1 jar (2 ounces) diced pimientos1 tablespoon sugar1/2 teaspoon salt
Preparation
Prepare cornbread according to the package directions. Cool and crumble enough to measure 2 cups; set aside.
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.
To the drippings, add the celery, green pepper and onion. Saute for 2-3 minutes or until tender. Remove from the heat; set aside.
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.
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 350° for 18-20 minutes or until bubbles around the edges and is golden brown.
