Ingredients
- 1/2 pound sliced bacon (cooked crisp then fine crumbled, save 3-4 tablespoons of the drippings from the pan)
- 1 yellow onion (chopped, use a medium size onion)
- 1/2 cup diced green bell pepper
- 1 to 2 jalapeno pepper (diced, remove seeds if you want less heat)
- 3 garlic cloves, fine chopped
- 2 cups crushed crackers (1 sleeve Ritz crackers)
- 2 cans (14.75 ounce) cream style corn (or 1 can of creamed corn and 1 1/2 cups fresh or frozen whole kernel corn)
- 3 large eggs
- 1 can (4 ounce) pimentos (drained)
- 3/4 cup milk
- 1/4 teaspoon salt
- Ground black pepper
- 1 cup shredded cheddar cheese (or use more)
How to Make
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Step 1: In the same pan that you cooked the bacon in (you should have 3-4 tablespoons bacon drippings saved in the pan) cook onion, green pepper and jalapeno pepper until soft, then add in the garlic and cook about another minute. Add in all the cracker crumbs to the skillet with the green pepper and onions and brown just a little. Set this aside.
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Step 2: Combine corn, eggs, pimentos, milk, salt and pepper (mixing with a spoon) and pour into sprayed 2 quart casserole dish. Sprinkle the cracker crumb mixture over the top. Next, sprinkle on the cheese and the crumbled bacon over the cheese.
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Step 3: Bake in preheated 350 degree oven for 45 to 50 minutes. Enjoy!
We hope you enjoy this recipe!
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