Make Luby’s Spanish Indian Baked Corn at home with this copycat recipe.
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5 from 3 votes

Luby’s Spanish Indian Baked Corn

You can make Luby’s Spanish Indian Baked Corn at home.
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
Author Stephanie Manley


  • 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
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