Instructions: 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 corn bread crumbs to corn mixture. Heat well, stirring frequently.

Transfer to an 8-inch-square by 1 1/2-inch pan. Moisten remaining corn bread crumbs with remaining margarine and sprinkle on top of corn mixture. Bake at 350 degrees until crumbs are light brown.

This recipe yields 8 servings.

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