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Receta Luby's Cafeteria's Spanish Indian Baked Corn
by Global Cookbook

Luby's Cafeteria's Spanish Indian Baked Corn
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Ingredientes

  • 1/4 lb bacon minced 1/2" pcs
  • 1/3 c. diced onion
  • 1/3 c. diced celery
  • 1/3 c. diced green bell pepper
  • 1/4 lb butter - (1 stick) plus
  • 2 Tbsp. butter melted
  • 1/4 c. lowfat milk
  • 1 can cream style corn - (13 1/2 ounce)
  • 1 can whole kernel corn - (13 1/2 ounce)
  • 2 Tbsp. finely-minced jalapenos
  • 2 Tbsp. finely-minced pimentos
  • 1 tsp salt
  • 1 Tbsp. sugar
  • 2 c. crumbled corn bread muffins

Direcciones

  1. In a large skillet over medium heat, cook bacon till crisp. Add in onion, celery and bell pepper and saute/fry 2 min over low heat; set aside.
  2. In medium-size pan, heat 1/4 lb. butter; add in lowfat milk, corn, jalapenos, pimentos, salt and sugar; heat over low heat. Add in bacon-vegetable mix and 1 c. corn bread crumbs to corn mix. Heat well, stirring frequently.
  3. Transfer to an 8-inch-square by 1 1/2-inch pan. Moisten remaining corn bread crumbs with remaining margarine and sprinkle on top of corn mix. Bake at 350 degrees till crumbs are light brown.
  4. This recipe yields 8 servings.