Luby’s, Inc. operates restaurants under the brands Luby’s Cafeteria, Fuddruckers and Cheeseburger in Paradise and provides food service management through its Luby’s Culinary Services division. The company-operated restaurants include 95 Luby’s cafeterias, 65 Fuddruckers restaurants, 18 Cheeseburger in Paradise full service restaurants and bars, one Koo Koo Roo Chicken Bistro and one Bob Luby’s Seafood Grill. Its 95 Luby’s cafeterias are located throughout Texas and other states. Its Fuddruckers restaurants include 65 company-operated locations and 114 franchises across the United States (including Puerto Rico), Canada, and Mexico. Luby’s Culinary Services provides food service management to 22 sites consisting of healthcare, higher education and corporate dining locations.

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Spanish Indian Baked Corn



SPANISH INDIAN BAKED CORN 
Luby's Cafeteria  Recipe

Serves 8

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, + 2 tablespoons butter, melted and divided
1/4 cup milk
1 can cream style corn
1 can whole kernel corn, drained
2 tablespoons jalapenos, diced
2 tablespoons pimentos, diced
1 teaspoon salt
1 tablespoon 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. Saute for 2 minutes until low heat. Set aside. In a medium 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 and 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 oven until the crumbs are light brown.