Lubys Spanish Indian Baked Corn

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Dec. 27, 2012

This recipe is a great way to use up left over cornbread. This makes a hearty corn casserole that is hard to beat.


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)



1. Pre heat the oven at 350 degrees.


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.


11. Serve right away.

Recipe Summary

Difficulty Level: Medium
Cook Time: 45 Minutes
Ready In: 45 Minutes
Servings: 10

Nutrition Facts

Serving size

Calories 235Calories from Fat 125

 % Daily Value*

Total Fat 14 g21.5%

Saturated Fat 8 g40%

Trans Fat 0 g


Sodium 518 mg21.58%

Total Carbohydrates 23 g7.7%

Dietary Fiber 1 g4%

Sugars 4 g

Protein 4 g8%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet