Recipe(tried): Luby's Spanish Indian Baked Corn

Anthony, our family loves this recipe. Hope you enjoy it too!

LUBY'S SPANISH INDIAN BAKED CORN
Yield: 8 Servings

1/4 lb bacon, chopped into 1/2-in pieces
1/3 cup onion, diced
1/3 cup celery, diced
1/3 cup green bell pepper, cored, seeded, and diced
1/4 lb butter, plus 2 tb butter, melted and divided
1/4 cup milk
1 can cream-style corn
1 can whole kernel corn, drained
2 tbsp jalapenos, diced
2 tbsp pimentos, diced
1 tsp salt
1 tbsp sugar
2 cups corn bread or corn muffins, crumbled and divided

In a large skillet over medium heat, cook the bacon until crisp. Add the onion, celery, and bell pepper. Saut 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 muffin crumbs to the corn mixture. Heat well, stirring frequently.

Transfer the mixture to an 8-inch square by 1 1/2-inch deep pan. Moisten the remaining corn bread muffin crumbs with the remaining butter and sprinkle on top of the corn mixture.

Bake in a preheated, 350 degree F. oven until the crumbs are light brown.

Makes 8 servings.