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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Spanish and Portuguese >> Spanish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat oven to 350°F. | 2. In a large skillet over medium heat, cook the bacon until crisp. | 3. Add the onion, celery and bell pepper. | 4. Sauté for 2 minutes until low heat. | 5. Set aside. | 6. In a medium size pan, melt the 1/4 pound of butter. | 7. Add the milk, corn, jalapenos, pimentos, salt and sugar. | 8. Heat the mixture over low heat. | 9. Add the bacon/vegetable mixture and 1 cup of the corn bread crumbs to the corn mixture. | 10. Heat well, stirring frequently. | 11. Transfer the mixture to an 8-inch square x 1 1/2-inch deep pan. | 12. Moisten the remaining corn bread crumbs with the remaining butter and sprinkle on top of the corn mixture. | 13. Bake in a preheated oven until the crumbs are light brown. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
bacon	1/4		chopped	29.19	0.0896	0.8834	2.7783
onion	1/3	cup	diced	21.3333	4.9813	0.5867	0.0533
celery	1/3	cup	diced	5.3867	0.9999	0.2323	0.0572
green bell pepper	1/3	cup	seeded diced	-	-	-	-
butter	1/4			21.375	0.9821	0.6679	1.8
butter	2	tablespoons	melted divided	21.375	0.9821	0.6679	1.8
milk	1/4	cup		37.21	2.9158	1.9215	1.9947
cream corn	1	can		-	-	-	-
kernel corn	1	can	drained	276.9265	54.6877	7.6525	3.0018
jalapeno	2	tablespoons	diced	3.2625	0.7312	0.1024	0.0416
pimento	2	tablespoons	diced	5.52	1.224	0.264	0.07200000000000001
salt	1	teaspoon		-	-	-	-
sugar	1	tablespoon	granulated	19.9875	3.7505	0.6256	0.312
cornbread	2	cups	crumbled divided	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.