Indian Baked Corn
Indian Baked Corn might be This recipe is typical of Indian cuisine. From preparation to the plate, this recipe takes approximately 50 minutes. Head to the store and pick up milk, jalapeno pepper, corn, and a few other things to make it today.
Instructions
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.
Recommended wine: Chenin Blanc, Gewurztraminer, Riesling
Asian works really well with Chenin Blanc, Gewurztraminer, and Riesling. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. One wine you could try is L'Ecole 41 Chenin Blanc. It has 4.4 out of 5 stars and a bottle costs about 18 dollars.
L'Ecole 41 Chenin Blanc
This fresh and vibrant Chenin Blanc shows abundant expressive aromatics of jasmine, passion fruit, and orange blossom with flavors of star fruit and apple on a balanced, crisp mineral finish.