Spanish Indian Baked Corn

1/4 lb. bacon, chopped into 1/2-inch pieces
1/3 C. onion, diced
1/3 C. celery, diced
1/3 C. green bell pepper, diced
1 stick, butter (1/4 lb.), plus 2 T. melted
1/4 C. milk
1 can (13.5 oz. ) cream style corn
1 can (13.5 oz. ) whole kernel corn
2 T. jalapenos, chopped fine
2 T. pimentos, chopped fine
1 t. salt
1 T. sugar
2 C. corn bread muffins, crumbled

In a large skillet over medium heat, cook bacon until crisp. Add onion, celery and bell pepper and sauté 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 C. corn bread crumbs to corn mixture. Heat well, stirring frequently.

Transfer to an 8 x 11 inch pan. Moisten remaining corn bread crumbs with remaining margarine and sprinkle on top of corn mixture. Bake at 350°F. until crumbs are light brown.