Directions:
- Prepare corn bread according to the package directions. Cool and crumble enough to measure 2 cups; set aside.
- In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels; drain, reserving 1 tablespoon drippings. Crumble bacon and set aside.
- To the drippings, add the celery, green pepper and onion. Saute for 2-3 minutes or until tender. Remove from the heat; set aside.
- In a saucepan, melt 1/2 cup butter. Stir in the milk, corn, jalapeno, pimientos, sugar, salt, vegetable mixture and bacon. Add 1 cup corn bread crumbs. Cook for 8-10 minutes or until heated through.
- Transfer to a greased 8-in. square baking dish. Melt the remaining butter; toss with the remaining crumbs. Sprinkle on top of batter. Bake at 350° for 18-20 minutes or until bubbles around the edges and is golden brown. Yield: 8 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 186.42 Kcal (781 kJ) | ||
| Calories from fat | 159.74 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.75g | 27% | |
|---|---|---|---|
| Cholesterol | 41.95mg | 14% | |
| Sodium | 305.44mg | 13% | |
| Potassium | 80.55mg | 2% | |
| Total Carbs | 4.5g | 1% | |
| Sugars | 2.32g | 9% | |
| Dietary Fiber | 0.3g | 1% | |
| Protein | 2.9g | 6% | |
| Vitamin C | 2.4mg | 4% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 0.1mg | 0% | |
| Calcium | 19.5mg | 2% | |
| Amount Per 100 g | |||
| Calories | 327.23 Kcal (1370 kJ) | ||
| Calories from fat | 280.4 Kcal | ||
| % Daily Value* | |||
| Total Fat | 31.16g | 27% | |
|---|---|---|---|
| Cholesterol | 73.64mg | 14% | |
| Sodium | 536.16mg | 13% | |
| Potassium | 141.39mg | 2% | |
| Total Carbs | 7.9g | 1% | |
| Sugars | 4.08g | 9% | |
| Dietary Fiber | 0.53g | 1% | |
| Protein | 5.1g | 6% | |
| Vitamin C | 4.2mg | 4% | |
| Vitamin A | 0.2mg | 5% | |
| Iron | 0.1mg | 0% | |
| Calcium | 34.2mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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