Lubys Cafeteria Spanish Indian Baked Corn Recipes

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LUBY'S CAFETERIA SPANISH INDIAN BAKED CORN



Luby's Cafeteria Spanish Indian Baked Corn image

For fans of cafeteria cuisine. Cooking time is approximate. Source: Luby's Cafeteria, Pasadena, Texas

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.

Nutrition Facts : Calories 292, Fat 21.9, SaturatedFat 11.5, Cholesterol 48.9, Sodium 849.4, Carbohydrate 23.3, Fiber 2.1, Sugar 5.3, Protein 4.6

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