Luby's Cafeteria Spanish Indian Baked Corn

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READY IN: 30mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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