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Luby's Spanish Indian Baked Corn Casserole - Copycat
Rich corn casserole with bacon, peppers, and cornbread topping just like Luby's! Sweet corn, spicy jalapeños, and crispy bacon in every delicious bite.
👥 10 Servings⏱️ Prep & Cook: 55 min⏳ Prep: 10 min🔥 Cook: 45 min👤 Stephanie Manley📖 copykat
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●skillet
- ●pan
📝 Preparation Steps
1
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.
2
Preheat the oven to 350°F.
3
In a large skillet over medium heat, cook the bacon until crisp.
4
Add the onion, celery, and bell pepper and sauté for ⏱️ 2 minutes over low heat; set aside.
5
In a medium pan, melt 4 ounces of butter over low heat.
6
Add the milk, cream corn, whole kernel corn, jalapeños, pimentos, salt, and sugar and cook until heated through.
salt1 teaspoonsugar1 tablespoon
7
Add the sautéed bacon and vegetables and 1 cup of cornbread crumbs to the pan. Cook until heated through, stirring frequently.
8
Transfer the mixture to an 8x11-inch pan.
9
Moisten the remaining cornbread crumbs with the remaining butter and sprinkle them over the corn mixture.
10
Bake at 350°F until the crumbs are lightly browned.
Nutrition Facts
calories
246 kcal
fat Content
15 g
serving Size
1 serving
fiber Content
2 g
sugar Content
7 g
sodium Content
576 mg
protein Content
4 g
cholesterol Content
39 mg
carbohydrate Content
24 g
saturated Fat Content
8 g
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