Luby’s Spanish Indian Baked Corn Casserole
User Reviews
5
Luby’s Spanish Indian Baked Corn Casserole
Description
This casserole begins with cornbread made from a mix, cooled and crumbled to about 2 cups. Bacon is cooked crisp and then sautéed briefly with onion, celery, and green bell pepper. Butter is melted with milk and two types of corn—cream-style and whole kernel—along with chopped jalapeño peppers, pimentos, salt, and sugar to create a seasoned creamy base. The bacon-vegetable mixture and some cornbread crumbs are added to the sauce and heated through, then transferred to a baking pan. The remaining cornbread crumbs are moistened with butter and sprinkled over the top. Baking at 350°F until the crumbs brown produces a casserole with a moist interior and a slightly crunchy topping. The dish combines creamy corn, smoky bacon, and fresh vegetable flavors, balanced by mild spiciness from jalapeños, making it a suitable side for Southwestern or comfort food meals.
Ingredients
- 1 package cornbread muffin mix
- 1/4 pound Bacon chopped into 1/2-inch pieces
- 1/3 cup onion diced
- 1/3 cup celery diced
- 1/3 cup green bell pepper diced
- 4 ounces butter divided use, 2 tablespoons
- 1/4 cup milk
- 1 .5-ounce can cream style corn
- 1 .5-ounce can corn drained, whole kernel
- 2 tablespoons jalapeno pepper finely chopped, fresh
- 2 tablespoons Pimentos finely chopped, jarred
- 1 teaspoon salt
- 1 tablespoon sugar
Instructions
- Prepare the cornbread according to the package directions. When the cornbread has cooled, crumble it into pieces to yield about 2 cups of crumbled cornbread.
- Preheat the oven to 350°F.
- In a large skillet over medium heat, cook the bacon until crisp.
- Add the onion, celery, and bell pepper and sauté for 2 minutes over low heat; set aside.
- In a medium pan, melt 4 ounces of butter over low heat.
- Add the milk, cream corn, whole kernel corn, jalapeños, pimentos, salt, and sugar and cook until heated through.
- Add the sautéed bacon and vegetables and 1 cup of cornbread crumbs to the pan. Cook until heated through, stirring frequently.
- Transfer the mixture to an 8x11-inch pan.
- Moisten the remaining cornbread crumbs with the remaining butter and sprinkle them over the corn mixture.
- Bake at 350°F until the crumbs are lightly browned.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 246 kcal
% Daily Value*
| Calories | 246kcal | 12% |
| Carbohydrates | 24g | 8% |
| Protein | 4g | 8% |
| Fat | 15g | 23% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 39mg | 13% |
| Sodium | 576mg | 24% |
| Potassium | 220mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 7g | 14% |
| Vitamin A | 725IU | 15% |
| Vitamin C | 16.8mg | 19% |
| Calcium | 31mg | 3% |
| Iron | 0.7mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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