Ingredients
The following ingredients have 5 Servings
- 2 slices bacon
- 1-1/4 cup crushed butter crackers (like Ritz), about 30
- 3 cups corn, fresh, cooked, frozen thawed, or canned well-drained
- 2 tablespoons butter
- 1/2 cup chopped sweet or yellow onion
- 1/4 cup chopped green sweet bell pepper
- 1 (2-3 ounce) jar pimentos, well drained
- 4 green onions, sliced, reserve a pinch for garnish
- 1 teaspoon granulated sugar
- 1/2 teaspoon kosher salt, or to taste
- 1/4 teaspoon freshly cracked black pepper, or to taste
- 1/4 teaspoon dried thyme
- 1 cup evaporated milk
- 2 large eggs
- 1 (15 ounce) can creamed corn, or equivalent homemade
Instruction
- Preheat oven to 350 degrees F. Butter an 11 x 7 inch or 2-1/2 quart casserole dish; set aside.
- In a large deep skillet, cook the bacon until crisp. Leave drippings in skillet but remove bacon, drain on a paper towel and set aside. Crumble when cooled and reserve for garnish.
- Drain the corn, if needed, but do not drain the cream corn; set aside. Crush crackers.
- Add the butter to the bacon drippings and heat over medium heat. Add the onions and bell pepper and cook until softened, about 4 minutes.
- Stir in the drained pimentos, green onions and seasonings.
- In a separate bowl, beat together the milk and eggs.
- To the sauteed vegetables, add the corn, creamed corn, cracker crumbs and milk mixture; mix well and warm though. Pour into prepared casserole dish.
- Bake uncovered at 350 degrees F for about 45-50 minutes, or until a knife inserted into the center comes out clean.
- Garnish with reserved bacon and let rest for 10 minutes to settle before serving.
