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"Luby's" Spanish Indian Baked Corn Recipe

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This recipe for "Luby's" Spanish Indian Baked Corn is from The Steinman Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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 350º until crumbs are light brown.
Number Of Servings:
Number Of Servings:
8

 

 

 

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