LUBY'S CAFETERIA SPANISH INDIAN BAKED CORN

Luby's Cafeteria Spanish Indian Baked Corn image

Provided by Molly53

Categories Corn

Time 30m

Yield 8 serving(s)

Number Of Ingredients 14

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

Steps:

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