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Luby's Cafeteria Spanish Indian Baked Corn

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“For fans of cafeteria cuisine. Cooking time is approximate. Source: Luby's Cafeteria, Pasadena, Texas”
READY IN:
30mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

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.

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