"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain

Roger's Indian Corn Recipe

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This recipe for Roger's Indian Corn, by , is from Favorite Recipes from Generation to Generation , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Sandy Ritchie
Added: Monday, April 24, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1/2 lb.- Bacon chopped
1/2 - C butter
1 - 15oz can whole kernel corn
1 - 15oz can creamed corn
1/4 - C. chopped onion
1/3 - C. chopped celery
1/3 - C. of bell pepper
1/3 - C. chopped jalapeno peppers(or to taste)
1/4 - C. milk
1 - tsp.salt
1 - T. sugar
1 - large jar of pimentos - chopped
1 - pan of corn bread - crumbled - divided use
6 -T. of melted butter.

Directions:
Directions:
Cook bacon until slightly crisp: drain half of drippings, then add onion, celery and bell pepper and cook 2 minutes, then set aside to be mixed later.
Bake one pan of corn bread.

In medium pan, melt 1/2 C of butter, adding milk corn, jalapenos, pimentos, salt and sugar. Heat mixture thoroughly.

Heat oven to 350. Stir in bacon mix and all vegetables into saucepan with half of corn bread crumbs. Mix well. Put the mixture into an 8X12 dish. Mix the remainder of the corn bread crumbs with the 6 tbsp of butter for topping and spread on top of the corn mixture in dish.
Bake until top is browned.

Number Of Servings:
Number Of Servings:
8 servings
Preparation Time:
Preparation Time:
1-1 1/2 hours
Personal Notes:
Personal Notes:
This is a family favorite for any holiday dinner.

 

 

 

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