Every good thing given and every perfect gift is from above, coming down from the Father of lights, with whom there is no variation or shifting shadow. (James 1:17)

Spicy Corn Bake

¼ lb. bacon, chopped into ½” pieces
1/3 cup onion, diced
1/3 cup celery, diced
1/3 cup green bell pepper, diced
1 stick, butter (¼ lb.), plus 2 T. melted,
¼ cup milk
1 can (13.5 oz.) cream style corn
1 can (13.5 oz.) whole kernel corn
2 T. jalapenos, chopped fine
2 T. pimentos, chopped fine
1 tsp. salt
1 T. sugar
2 cups corn bread muffins, crumbled

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In a large skillet over medium heat, cook bacon until crisp. Add onion, celery and bell pepper and sauté 2 minutes over low heat; set aside. In medium-size pan, melt ¼ 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 an 8” x 1½” square pan. Moisten remaining corn bread crumbs with remaining margarine and sprinkle on top of corn mixture. Bake at 350ºF until crumbs are light brown. Makes 8 servings.

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