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

In a large skillet over medium heat, cook bacon until crisp. Add onion, celery, and bell pepper; sauté 2 minutes over low heat. Set aside. In medium 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 an 8 inch square by 1 1/2 inch pan. Moisten remaining corn bread crumbs with remaining butter and sprinkle on top of corn mixture.

Bake at 350°F until crumbs are light brown.

Makes 8 servings.