Mexican Style Corn

1 can whole kernel corn, drained
1 can cream style corn
3/4 cup bread crumbs
1/2 cup red bell pepper, chopped
1/2 tsp. Louisiana hot sauce
2 TBS chopped pimiento
1/2 tsp. salt
1/4 tsp. black pepper
1 tsp. sugar
2 tsp. melted margarine

Preheat oven to 350. Combine corns, bell pepper, hot sauce, pimiento, salt, pepper, and sugar. Mix well. Pour into a baking dish. Top with bread crumbs and drizzle melted margarine over bread crumbs. Bake 35 minutes.

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