Luby's Spanish Indian Baked Corn

By sperky

Ingredients

• 1/4 lb. Bacon, chopped into 1/2-inch pieces
• 1/3 c onion, diced
• 1/3 c celery, diced
• 1/3 c green bell pepper, diced
• 1 stick butter, plus 2 Tbsp. melted
• 1/4 c milk
• 1 can cream style corn
• 1 can whole kernel corn
• 2 Tbsp jalapeno, chopped fine
• 2 TBLS. pimentos, chopped fine
• 1 tsp salt
• 1 Tbsp sugar
• 2 c corn bread muffins, crumbled

Preparation

Step 1

In large skillet over medium heat, cook bacon until crisp. Add onion, celery and bell pepper and saute 2 minutes over low heat; set aside. In Medium-size pan melt 1/4 pound butter; add milk, corn, jalapenos, pimentoes, salt, and sugar; heat over low heat. Add bacon-vegetable mixture and 1 c corn bread crumbs to corn mixture. Heat well, stirring frequently.

Transfer to an 8x1-1/2 inch pan. Moisten remaining corn bread crumbs with remaining butter and sprinkle on top of corm mixture.

Bake at 350 degrees until crumbs are light brown