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Luby’s Spanish Indian Baked Corn

Copykat's picture
This recipe is a great way to use up left over cornbread. This makes a hearty corn casserole that is hard to beat.
Ingredients
  Bacon 1⁄4 Pound (cut into 1/2 inch pieces)
  Onion 1⁄3 Cup (5.33 tbs), diced
  Celery 1⁄3 Cup (5.33 tbs), diced
  Red bell pepper 1⁄3 Cup (5.33 tbs)
  Butter 10 Tablespoon
  Milk 1⁄4 Cup (4 tbs)
  Cream style corn 13 1⁄2 Ounce (1 can)
  Whole kernel corn 13 1⁄2 Ounce (1 can)
  Jalapeno 2 Tablespoon, finely chopped
  Pimentos 2 Tablespoon, finely chopped
  Salt 1 Teaspoon
  Sugar 1 Tablespoon
  Corn bread crumbs 2 Cup (32 tbs) (leftover corn bread or corn bread muffins)
Directions

GETTING READY
1. Pre heat the oven at 350 degrees.

MAKING
2. In a large skillet over medium high heat,add bacon and cook until crisp.
3. Add onion, celery and bell pepper and saute 2 minutes over low heat.Set aside.
4. In another smaller pan, throw in the butter and melt it.
5. Add milk, corn, jalapenos, pimentos, salt and sugar and heat everything on low.
6. Add the above mixture to the skillet having the bacon and the vegetables.
7. Take about 1 cup of corn bread crumbs and add to the above mixture. Mix everything together over low heat.
8. Pour in a 8x11 and 1/2-inch pan.
9. Moisten remaining cornbread crumbs with remaining butter and sprinkle on top of corn mixture.
10. Bake until crumbs are light brown.

SERVING
11. Serve right away.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Fusion
Course: 
Side Dish
Taste: 
Savory
Method: 
Baked
Dish: 
Casserole
Ingredient: 
Corn
Interest: 
Fall
Restriction: 
Low Cholesterol, Low Sugar
Preparation Time: 
20 Minutes
Cook Time: 
45 Minutes
Ready In: 
65 Minutes
Servings: 
10

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