Luby's Cafeteria Spanish Indian Baked Corn

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

• Ready In: 30 mins
• Serves: 8

Ingredients

• 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

Directions

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