Luby's Cafeteria's Spanish Indian Baked Corn

Recipe Ingredients

1/4 lb	113g / 4oz	Bacon - chopped 1/2" pieces
1/3 cup	20g / 0.7oz	Diced onion
1/3 cup	36g / 1.3oz	Diced celery
1/3 cup	48g / 1.7oz	Diced green bell pepper
1/4 lb	113g / 4oz	Butter - (1 stick) - plus
2 tablespoons	30ml	Butter - melted
1/4 cup	59ml	Milk
1		Cream style corn - (13 1/2 oz)
1		Whole kernel corn - (13 1/2 oz)
2 tablespoons	30ml	Finely-chopped jalapeños
2 tablespoons	30ml	Finely-chopped pimentos
1 teaspoon	5ml	Salt
1 tablespoon	15ml	Sugar
2 cups	320g / 11oz	Crumbled corn bread muffins

Recipe Instructions

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 pound butter; add milk, corn, jalapeños, pimentos, salt and sugar; heat over low heat. Add bacon-vegetable mixture and 1 cup corn bread crumbs to corn mixture. Heat well, stirring frequently.

Transfer to an 8-inch-square by 1 1/2-inch pan. Moisten remaining corn bread crumbs with remaining margarine and sprinkle on top of corn mixture. Bake at 350 degrees until crumbs are light brown.

This recipe yields 8 servings.

Source:
CopyKat Recipes at http://www.copykat.com

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.