Luby's Cafeteria Spanish Indian Baked Corn

Yield: 8 servings

Ingredients

• 1/4 pound 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 pound butter + 2 tablespoons butter, melted and divided
• 1/4 cup milk
• 1 can cream-style corn
• 1 can whole kernel corn, drained
• 2 tablespoons diced jalapenos
• 2 tablespoons diced pimentos
• 1 teaspoon salt
• 1 tablespoon granulated sugar
• 2 cups corn bread muffins, 1 crumbled and divided

Instructions

1. In a large skillet over medium heat, cook the bacon until crisp.
2. Add the onion, celery and bell pepper.
3. Sauté for 2 minutes until low heat. Set aside.
4. In a medium size pan, melt the 1/4 pound of butter.
5. Add the milk, corn, jalapenos, pimentos, salt and sugar.
6. Heat the mixture over low heat.
7. Add the bacon/vegetable mixture and 1 cup of the corn bread muffin crumbs to the corn mixture.
8. Heat well, stirring frequently.
9. Transfer the mixture to an 8 inch square x 1 1/2 inch deep pan.
10. Moisten the remaining corn bread muffin crumbs with the remaining butter and sprinkle on top of the corn mixture.
11. Bake in a preheated 350 degrees F oven until the crumbs are light brown.

Attribution

Luby's Cafeteria, Pasadena, Texas