"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

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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