Luby's Cafeteria Spanish Indian Baked Corn

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 8
• 1/4 lb bacon, chopped into 1/2 inch pieces
• 1/3 cup diced onion
• 1/3 cup diced celery
• 1/3 cup green bell pepper, seeded and diced
• 1/4 lb butter, plus
• 2 tablespoons butter, melted and divided
• 1/4 cup milk
• 1 (15 ounce) can cream-style corn
• 1 (15 ounce) can whole kernel corn, drained
• 2 tablespoons diced jalapenos
• 2 tablespoons diced pimentos
• 1 teaspoon salt
• 1 tablespoon granulated sugar
• 2 cups crumbled cornbread, divided

Recipe

• 1 preheat oven to 350°f.
• 2 in a large skillet over medium heat, cook the bacon until crisp.
• 3 add the onion, celery and bell pepper.
• 4 sauté for 2 minutes until low heat.
• 5 set aside.
• 6 in a medium size pan, melt the 1/4 pound of butter.
• 7 add the milk, corn, jalapenos, pimentos, salt and sugar.
• 8 heat the mixture over low heat.
• 9 add the bacon/vegetable mixture and 1 cup of the corn bread crumbs to the corn mixture.
• 10 heat well, stirring frequently.
• 11 transfer the mixture to an 8-inch square x 1 1/2-inch deep pan.
• 12 moisten the remaining corn bread crumbs with the remaining butter and sprinkle on top of the corn mixture.
• 13 bake in a preheated oven until the crumbs are light brown.