Indian Baked Corn Casserole

A traditional corn dish with a wow factor - slightly spicy. Sure to impress everyone and be requested year after year.
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 10
Calories 246 kcal


  • 1/4 pound bacon chopped into 1/2-inch pieces
  • 1/3 cup diced onion
  • 1/3 cup diced celery
  • 1/3 cup diced green bell pepper
  • 4 ounces butter plus 2 tablespoons melted
  • 1/4 cup milk
  • 1 can (13.5 oz.) cream style corn
  • 1 can (13.5 oz.) whole kernel corn
  • 2 tablespoons jalapenos, finely chopped
  • 2 tablespoons pimentos, finely chopped
  • 1 teaspoon salt
  • 1 tablespoon sugar
  • 2 cups cornbread muffins crumbled and divided


  1. In a large skillet over medium heat, cook bacon until crisp. Add onion, celery and bell pepper and saute 2 minutes over low heat; set aside. In 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 cornbread crumbs to corn mixture. Heat well, stirring frequently. Transfer to an 8x11 and 1/2-inch pan. Moisten remaining cornbread crumbs with remaining margarine and sprinkle on top of corn mixture. Bake at 350 degrees until crumbs are light brown.

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