Oven Baked Spanish Indian Corn Recipe – [Brand Name]

Are you ready to add a Southern classic to your kitchen repertoire? Look no further than Luby’s Cafeteria Spanish Indian Baked Corn Recipe. This recipe has delighted diners at Luby’s for generations, and now you can enjoy it in the comfort of your own home.

This recipe is perfect for anyone who loves rich, creamy dishes with just a bit of spice. The combination of sweet whole kernel corn, buttery milk, and diced pimentos are perfectly balanced by the savory notes of bacon, onion, celery, and bell pepper. The result? A mouthwatering casserole that’s been a staple on Southern tables for decades.

But don’t let the name fool you. While some variations of this dish are called “Indian Baked Corn”, it has nothing to do with the country of India. Instead, it’s believed that this dish was named for the cookbook used by Luby’s cafeterias in the mid-20th century, which was called “The Indian Cook Book”.

Whether you’re new to Southern cooking or a seasoned pro, you won’t want to miss out on this delicious recipe. It’s perfect as a side dish for your next dinner party or potluck and would pair perfectly with any salad recipe or even cornbread. So preheat your oven to 350 degrees and get ready to wow your taste buds with Luby’s Cafeteria Spanish Indian Baked Corn Recipe.

Why You’ll Love This Recipe

If you are a fan of the delicious and comforting taste of corn dishes, you must try the Luby’s Cafeteria Spanish Indian Baked Corn Recipe. This dish combines the rich flavor of sweet corn with a blend of savory ingredients that make your taste buds tickle with excitement. In this section, I will highlight the reasons why you’ll love this recipe.

First and foremost, this recipe is perfect for busy weeknights or lazy weekends when you don’t feel like spending hours in the kitchen. With only a few simple ingredients that you probably already have in your pantry and fridge, you can whip up a casserole in no time. Plus, if you’re looking for ways to feed a crowd, this recipe is a lifesaver as it yields a large quantity.

Secondly, this dish is incredibly versatile. You can serve it as a side dish with roasted chicken or steak, or as a standalone course along with bread and salad. If you want to elevate the flavors further, pair it with white fish such as cod or tilapia baked with salt and pepper for an excellent balance.

Lastly, the Luby’s Cafeteria Spanish Indian Baked Corn Recipe has a unique blend of flavors. From the sweetness of whole kernel corn to the tanginess of diced pimentos and sour cream, every ingredient adds depth to this dish. The combination of green bell pepper, celery, onion, and bacon gives it an aroma that’s hard to resist.

In conclusion, whether it’s a family get-together or just another day at home by yourself, this recipe is perfect for all occasions. It’s quick, easy-to-make, and has flavors that’ll tantalize your taste buds like nothing else. Don’t miss out on what could become your new favorite dish – give it a try today!

Ingredient List

List of Ingredients:

• Del Monte Whole Kernel Corn, one 15-ounce can,
• Del Monte Cream Style Corn,one 14.75-ounce can,
• Granulated sugar, third of a cup,
• Milk, one-third of a cup,
• Butter, a quarter-pound,
• Diced Pimentos, one-fourth of a cup,
• Celery stalks, one and a half cups (diced),
• Green Bell Pepper, one-half cup (diced),
• White Onion, one medium-size onion (diced),
• Kosher Salt, to taste.

The ingredients for this Luby’s Cafeteria Spanish Indian Baked Corn Recipe are available in your local grocery store. You will need two types of corn: whole kernel and cream-style corn, canned pimentos, granulated sugar, milk, butter, celery stalks, green bell pepper, white onion, and Kosher salt. The recipe calls for Del Monte Whole Kernel Corn and Cream Style Corn; feel free to use similar brands if you don’t have Del Monte products available. It is best to choose fresh and tender veggies that will add an authentic flavor to the recipe. And don’t forget to adjust the seasoning according to your taste preference.

The Recipe How-To

Now, the moment you’ve all been waiting for: the recipe how-to! This Luby’s Cafeteria Spanish Indian Baked Corn Recipe is a classic dish that is sure to impress your friends and family. You’ll want to follow these steps closely to ensure perfect results every time.

Ingredients:

Here are the ingredients you will need:

• 1/4 pound butter
• 1/3 cup of granulated sugar
• 1/2 teaspoon of salt
• 3 cups of canned whole kernel corn
• 1 can of cream style corn (13.25 ounces)
• 1/2 cup of milk
• 1/2 green bell pepper, diced
• 1/3 cup of diced celery
• 1/3 cup of diced onion
• 2 tablespoons of diced pimentos

Directions:
Step 1:

Melt the butter in a medium size pan over low heat. Once melted, add the milk, canned whole kernel corn (reserve one can for later) and cream style corn. Stir occasionally and cook for about two minutes on low heat.

Step 2:

In a large skillet on medium heat, cook the chopped bacon until it is crisp. Add in the diced onion, celery and bell pepper to the pan with the bacon and cook for an additional two minutes on low heat.

Step 3:

Combine the bacon mixture with the corn mixture in a large bowl. Add in the reserved can of whole kernel corn, diced pimentos and salt.

Step 4:

Transfer this mixture to an oven safe baking dish and bake at 350°F for approximately one hour or until it starts to turn golden brown.

The Final Touch:

Once removed from oven, let it cool down for a couple of minutes then serve hot with any meat or vegetables dishes, such as white fish casserole or salad recipe.

That’s it! Now you have a delicious Luby’s Cafeteria Spanish Indian Baked Corn ready to eat. Enjoy!

Substitutions and Variations

There are plenty of substitutions and variations you can make to this Luby’s Cafeteria Spanish Indian Baked Corn Recipe. One of the most common substitutions is to use creamed corn instead of whole kernel corn, which will add a creamier texture to the casserole as a whole. You can also use white fish instead of bacon for a healthier option. Additionally, you can add diced jalapenos to give a subtle kick to the dish.

For vegetarians, you can remove the bacon altogether and use vegetable broth instead of chicken broth. You can also substitute the butter with olive oil or coconut oil for a vegan-friendly version.

If you’re looking for something extra special, consider adding some shredded cheese on top of the dish during the last 15 minutes of baking time. This will give an ooey-gooey flavor and texture to the baked corn. Another variation is to replace some of the regular milk with sour cream or heavy cream for an ultra-rich taste.

You can also serve this delicious Spanish Indian Baked Corn with cornbread or as a side dish with some roasted chicken or grilled steak. It pairs perfectly with a leafy green salad recipe that contains fresh veggies such as cherry tomatoes, cucumber and bell peppers.

No matter how you decide to customize this recipe, it will still come out delicious every time!

Serving and Pairing

One of the best things about this Spanish Indian Baked Corn Recipe is that it pairs well with almost anything. This sweet and savory baked corn is a versatile side dish that is perfect for any meal, whether on a weeknight or for a special event.

One of my favorite ways to serve this baked corn is with grilled chicken breasts or roasted pork loin. The sweetness of the corn perfectly complements the smoky flavor of the meat, making for a satisfying and tasty meal. For vegetarians, this dish pairs wonderfully with a crisp green salad, lightly dressed with a tangy vinaigrette.

Another idea is to serve this baked corn alongside other classic potluck dishes like macaroni and cheese, barbecued ribs, or potato salad. Its unique combination of flavors adds an interesting twist to traditional favorites.

To enhance the flavors even further, try garnishing your dish with freshly chopped parsley or cilantro. The bright greens not only add color but also add depth to the flavor profile.

Lastly, for those who prefer spicier dishes, try pairing this baked corn with some spicy white fish casserole. The combination of the sweet corn and spicy white fish bursting with heat will leave you wanting more.

No matter how you choose to serve this Spanish Indian Baked Corn Recipe, one thing is certain – it won’t disappoint!

Make-Ahead, Storing and Reheating

Much like any other casserole recipe, Luby’s Cafeteria Spanish Indian Baked Corn can be made ahead of time to save time on a busy weeknight. Once baked, this dish will keep well in the refrigerator for up to 4 days. You can also freeze it for up to 2 months if you want to make it further ahead of time.

To reheat the baked corn casserole, place it, covered, in a preheated oven at 350°F for about 15-20 minutes or until heated through. Alternatively, you can reheat it in the microwave for a few minutes until heated to your desired temperature.

Note that reheating the corn casserole may result in some separation of ingredients and texture changes. Additionally, the dish may not maintain its original consistency after being stored and reheated. However, you can restore its taste by adding a dollop of sour cream and giving it a quick stir before reheating.

When storing or reheating any leftovers remember to transfer them to an airtight container as soon as possible to prevent contamination from bacteria, which can cause food poisoning. Safety is paramount when handling any kind of food; therefore, always use common sense when handling leftovers that have been sitting out.

Tips for Perfect Results

To ensure that your Luby’s Cafeteria Spanish Indian Baked Corn Recipe comes out absolutely delicious, here are some essential tips to keep in mind:

First and foremost, use fresh ingredients. Make sure your whole kernel corn, bell pepper, celery, onion, and bacon are fresh and high-quality. This will guarantee the best flavor for your baked corn.

When cooking the vegetables in butter for the base of the dish, it’s important to keep the heat low and cook gently. This will allow all of the flavors to meld together without becoming too browned or caramelized.

For those who prefer a creamier consistency, adding creamed corn or sour cream can elevate the dish. Adding a pinch of granulated sugar when cooking can bring out the natural sweetness of the vegetables, which complements the savory notes from the bacon perfectly.

Another important tip is to make sure that your dish is well-seasoned. Be sure to add enough salt and pepper to taste at each step of the recipe. Remember that flavors are always better when they are balanced.

Lastly, don’t be afraid to experiment with substitutions and variations. You can easily swap out diced pimentos for diced tomatoes or add white fish for a heartier main course option. If you’re feeling adventurous, try topping your baked corn with crumbled cornbread before serving.

By following these tips and putting your own spin on this delicious recipe, you’ll have an amazing dish that is sure to impress friends and family alike.

Bottom Line

In conclusion, the Luby’s Cafeteria Spanish Indian Baked Corn Recipe is a delicious and savory dish that is perfect for any occasion. With its blend of flavorful ingredients like diced onion, celery, green bell pepper, whole kernel corn, and bacon chopped into it, this recipe will tantalize your taste buds and leave you craving for more.

Not only is it easy to make, it is also versatile as it can be served as a side dish alongside your favorite proteins or eaten on its own as a satisfying meal. The creamy texture and sweet flavors from the granulated sugar make it perfect to pair with a white fish casserole or add your own twist by adding creamed corn or even cornbread on top.

Lastly, I implore you to try this recipe today! It is an authentic Luby’s Cafeteria recipe that has been passed down for generations and once you take that first bite, you’ll understand why. So go ahead and give it a shot; I guarantee that this will be one of the best decisions you’ll make in a long time. Happy cooking!

[custom-related-posts title=”Recommended Recipes Just For You” none_text=”None found” order_by=”date” order=”ASC”]