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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 stick butter (1/4 pound), plus 2 tbsp melted
1/4 cup milk
1 can (13.5 ounces) cream style corn
1 can (13.5 ounces) whole kernel corn
2 tbsp jalapenos, chopped fine
2 tbsp pimentos, chopped fine
1 tsp salt
1 tbsp sugar
2 cups corn bread muffins, crumbled
In a large skillet over medium heat, cook bacon until crisp.
Add onion, celery and bell pepper and saute for 2 minutes over low heat; set aside.
In a 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 cup corn bread crumbs to corn mixture.
Heat well, stirring frequently.
Transfer to a 9x11 inch pan.
Moisten remaining corn bread crumbs with remaining margerine and sprinkle on topof corn mixture.
Bake at 350 degrees until crumbs are light brown.
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