"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Luby's Indian Baked Corn Recipe

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This recipe for Luby's Indian Baked Corn, by , is from The Steinman Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Anne Montalbano
Added: Monday, September 24, 2007


1/4 lb bacon, cut in 1/2" pieces
1/3 c. onion, diced
1/3 c. celery, diced
1/3 c. green bell pepper, diced
1 stick butter plus 2 Tbsp, melted
1/4 c. milk
13 1/2 oz cream style corn
13 1/2 oz whole kernel corn
2 Tbsp pimentos, chopped fine
2 Tbsp jalapenos, chopped fine
1 tsp salt
1 Tbsp 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 saute 2 minutes over low heat; set aside. In medium-size pan, melt 1/4 lb 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 an11 x 8 pan. Moisten remaining corn bread crumbs with remaining butter and sprinkle on top of corn mixture. Bake at 350 until crumbs are light brown.




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