Corn and Bacon Casserole
- 1 (15 oz) can of corn, or you may use frozen
- 1 (15 oz) can of creamed corn
- 1 package of Jiffy corn bread mix
- 1 cup sour cream
- 1 (2 oz) can of pimentos, chopped and drained
- 4 slices of bacon, crisp fried and crumbled
- kosher salt and fresh cracked black pepper to taste
- Combine all ingredients in a large bowl and season with salt and pepper. Mix well.
- Pour mixture in a 8×8 baking pan sprayed with nonstick cooking spray.
- Bake at 350 degrees for 1 hour.