Title: Luby's Spanish Indian Baked Corn
Categories: Tex Amerind Corn
Yield: 1 Servings

1/4	lb	Bacon, chopped into 1/2-in
		Pieces
1/3	c	Onion, diced
1/3	c	Celery, diced
1/3	c	Green bell pepper, cored,
		Seeded, and diced
1/4	lb	Butter, PLUS
2	tb	Butter, melted and divided
1/4	c	Milk
1	cn	Cream-style corn
1	cn	Whole kernel corn, drained
2	tb	Jalapenos, diced
2	tb	Pimentos, diced
1	ts	Salt
1	tb	Sugar
2	c	Corn bread muffins,
		Crumbled and divided

In a large skillet over medium heat, cook the bacon until crisp. Add the onion, celery, and bell pepper. Saute 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.

NOTE: According to Luby's Cafeteria spokeswoman, many Luby's managers adapt and create their own recipes, and the dishes are available only at the specific restaurant. That is the case with Spanish Indian Baked Corn, which is available at the Luby's in Pasadena, Texas on Wednesdays.

Recipe: Luby's Cafeteria in Pasadena, Texas

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