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Posted by AllieK - November 05, 2004
Luby's Spanish Indian Baked Corn
Makes 8 servings
List of Ingredients
1/4 lb. Bacon, chopped into 1/2-inch pieces
1/3 c onion, diced
1/3 c celery, diced
1/3 c green bell pepper, diced
1 stick butter, plus 2 Tbsp. melted
1/4 c milk
1 can cream style corn
1 can whole kernel corn
2 Tbsp jalapeno, chopped fine
2 TBLS. pimentos, chopped fine
1 tsp salt
1 Tbsp sugar
2 c corn bread muffins, crumbled
Instructions
In 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, jalapenos, pimentoes, salt, and sugar; heat over low heat. Add bacon-vegetable mixture and 1 c corn bread crumbs to corn mixture. Heat well, stirring frequently.
Transfer to an 8x1-1/2 inch pan. Moisten remaining corn bread crumbs with remaining butter and sprinkle on top of corm mixture.
Bake at 350 degrees until crumbs are light brown.
Luby's Spanish Indian Baked Corn
Makes 8 servings
List of Ingredients
1/4 lb. Bacon, chopped into 1/2-inch pieces
1/3 c onion, diced
1/3 c celery, diced
1/3 c green bell pepper, diced
1 stick butter, plus 2 Tbsp. melted
1/4 c milk
1 can cream style corn
1 can whole kernel corn
2 Tbsp jalapeno, chopped fine
2 TBLS. pimentos, chopped fine
1 tsp salt
1 Tbsp sugar
2 c corn bread muffins, crumbled
Instructions
In 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, jalapenos, pimentoes, salt, and sugar; heat over low heat. Add bacon-vegetable mixture and 1 c corn bread crumbs to corn mixture. Heat well, stirring frequently.
Transfer to an 8x1-1/2 inch pan. Moisten remaining corn bread crumbs with remaining butter and sprinkle on top of corm mixture.
Bake at 350 degrees until crumbs are light brown.