Luby’s Spanish Indian Baked Corn Casserole

You can do something extra special with canned and creamed corn by adding bacon, onion, celery, and bell peppers to make this a terrific dish. Luby’s Spanish Indian Baked Corn Casserole is the perfect dish to bring to a potluck dinner because it reheats so easily.
a bowl of homemade Luby's Spanish Indian Baked Corn Casserole

Luby’s Spanish Indian Corn Casserole is a side dish loaded with flavor. It has onion, celery, bell pepper, jalapeno, and pimento peppers mixed in with whole kernel and creamed corn. Buttery crumbled cornbread is both inside and on top.

Love Luby’s? Check out these Luby’s Copycat Recipes

a bowl of homemade Luby’s Spanish Indian Baked Corn

Luby’s Spanish Indian Baked Corn Casserole

You can make Luby’s Spanish Indian Baked Corn at home.
5 from 3 votes
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Course: Side Dish
Cuisine: American
Keyword: Luby’s Spanish Indian Baked Corn
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Servings: 10
Calories: 246kcal


  • 1/4 pound bacon chopped into 1/2-inch pieces
  • 1/3 cup diced onion
  • 1/3 cup diced celery
  • 1/3 cup diced green bell pepper
  • 4 ounces butter plus 2 tablespoons melted
  • 1/4 cup milk
  • 1 can (13.5 oz.) cream style corn
  • 1 can (13.5 oz.) whole kernel corn
  • 2 tablespoons jalapenos, finely chopped
  • 2 tablespoons pimentos, finely chopped
  • 1 teaspoon salt
  • 1 tablespoon sugar
  • 2 cups cornbread muffins crumbled and divided


  • In a large skillet over medium heat, cook bacon until crisp. Add onion, celery and bell pepper and saute 2 minutes over low heat; set aside. In medium-size pan, melt 1/4 pound butter; add milk, corn, jalapenos, pimentos, salt and sugar; heat over low heat. Add bacon-vegetable mixture and 1 cup cornbread crumbs to corn mixture. Heat well, stirring frequently. Transfer to an 8x11 and 1/2-inch pan. Moisten remaining cornbread crumbs with remaining margarine and sprinkle on top of corn mixture. Bake at 350 degrees until crumbs are light brown.



Calories: 246kcal | Carbohydrates: 24g | Protein: 4g | Fat: 15g | Saturated Fat: 8g | Cholesterol: 39mg | Sodium: 576mg | Potassium: 220mg | Fiber: 2g | Sugar: 7g | Vitamin A: 725IU | Vitamin C: 16.8mg | Calcium: 31mg | Iron: 0.7mg

About Stephanie Manley

I recreate your favorite restaurant recipes, so you can prepare these dishes at home. I help you cook dinner, and serve up dishes you know your family will love. You can find most of the ingredients for all of the recipes in your local grocery store.

Stephanie is the author of's Dining Out in the Home, and's Dining Out in the Home 2.

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Reader Interactions


  1. Gloria Melgoza

    The first time I tried this recipe it was too watery, runny.
    the second time I tried it I used all the ingredients. I added also 1/3 cup of red bell pepper and 4 cups of cornbread and placed into a 9 by 13 baking pan it was wonderful and a hit at my party

  2. Cabrina Holloway

    5 stars
    I tired this recipe! It taste better than it looks ! I don’t eat pork so I did not use the bacon!!

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Yes, you CAN make it at home! 
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