Luby'S Cafeteria Spanish Indian Baked Corn

• 1/4 lb bacon, chopped into 1/2 inch pieces
• 1/3 cup diced onion
• 1/3 cup diced celery
• 1/3 cup green bell pepper, seeded and diced
• 1/4 lb butter, plus
• 2 tablespoons butter, melted and divided
• 1/4 cup milk
• 1 (15 ounce) can cream-style corn
• 1 (15 ounce) can whole kernel corn, drained
• 2 tablespoons diced jalapenos
• 2 tablespoons diced pimentos
• 1 teaspoon salt
• 1 tablespoon granulated sugar
• 2 cups crumbled cornbread, divided

1. Preheat oven to 350u0b0F.
2. In a large skillet over medium heat, cook the bacon until crisp.
3. Add the onion, celery and bell pepper.
4. Saute for 2 minutes until low heat.
5. Set aside.
6. In a medium size pan, melt the 1/4 pound of butter.
7. Add the milk, corn, jalapenos, pimentos, salt and sugar.
8. Heat the mixture over low heat.
9. Add the bacon/vegetable mixture and 1 cup of the corn bread crumbs to the corn mixture.
10. Heat well, stirring frequently.
11. Transfer the mixture to an 8-inch square x 1 1/2-inch deep pan.
12. Moisten the remaining corn bread crumbs with the remaining butter and sprinkle on top of the corn mixture.
13. Bake in a preheated oven until the crumbs are light brown.

bacon, onion, celery, green bell pepper, butter, butter, milk, creamstyle, whole kernel corn, jalapenos, pimentos, salt, sugar, crumbled cornbread

Taken from www.food.com/recipe/lubys-cafeteria-spanish-indian-baked-corn-108154 (may not work)