"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" Spanish Indian Baked Corn Recipe

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This recipe for "Luby's" Spanish 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.

Contributor:  
Contributor:  
Anne Montalbano
Added: Saturday, October 20, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1/4 lb bacon, chopped into 1/2" pieces
1/3 c. onion, diced
1/3 c. celery, diced
1/3 c. green pepper, diced
1 stick butter plus 2 Tbsp melted
1/4 c. milk
1 can (13.5oz) cream style corn
1 can (13.5 oz) whole kernel corn
2 Tbsp jalapenos, chopped fine
2 Tbsp pimentos, chopped fine
1 tsp salt
1 Tbsp sugar
2 c. corn bread muffins, crumbled

Directions:
Directions:
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. Add bacon-vegetable mixture and 1 c. cornbread crumbs to corn mixture. Heat well, stirring frequently. Transfer to an 8" square by 1-1/2" pan. Moisten remaining corn bread crumbs with remaining 2 Tbsp butter and sprinkle on top of corn mixture. Bake at 350 until crumbs are light brown.

Number Of Servings:
Number Of Servings:
8

 

 

 

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