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Luby's Spanish Indian Baked Corn
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 T. melted
1/4 C. milk
1 can (13.5 oz ) cream style corn
1 can (13.5 oz.) whole kernel corn
2 T. jalapenos, chopped fine
2 T. pimentos, chopped fine
1 t. salt
1 T. sugar
2 C. corn bread muffins, crumbled
In a large skillet over medium heat, cook bacon until crisp. Add onion, celery and bell pepper and sauté 2 minutes over low heat; set aside.
In medium-size pan, melt 1/4 pound butter; add milk, corn, jalapenos, pimentos, 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 8 x 8 x 1 1/2-inch pan. Moisten remaining corn
bread crumbs with remaining margarine and sprinkle on top of corn mixture. Bake
at 350°F. until crumbs are light brown.
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