Lubys Jalapeno Cornbread Recipes

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LUBY'S JALAPENO CORNBREAD



Luby's Jalapeno Cornbread image

Jalapeños, red bell peppers, and corn kernels add color and Tex-Mex taste appeal to this hearty cornbread. Serve it with any favorite entrée - especially anything seasoned with their special barbecue s. uce.

Provided by Bliss

Categories     Quick Breads

Time 30m

Yield 6 serving(s)

Number Of Ingredients 12

1/2 cup milk
1/2 cup buttermilk
1 extra-large egg
2 tablespoons vegetable oil
1 tablespoon granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 cup cornmeal
1/2 cup all-purpose flour
2 tablespoons diced red bell peppers or 2 tablespoons pimientos
2 tablespoons minced jalapenos
2 tablespoons whole kernel corn

Steps:

  • Heat oven to 425°F.
  • Generously grease 8-inch cast iron skillet or round baking pan.
  • In medium bowl, whisk together milk, buttermilk, egg, oil, sugar, baking powder, and salt until well blended. Add cornmeal and flour. Mix just until dry ingredients are moistened. Fold in red pepper, jalapeños, and corn. Pour into skillet.
  • Bake 20 to 25 minutes or until light golden brown and wooden pick inserted in center comes out clean.

Nutrition Facts : Calories 200, Fat 7.3, SaturatedFat 1.6, Cholesterol 44.5, Sodium 378, Carbohydrate 29, Fiber 1.9, Sugar 3.6, Protein 5.4

LUBY'S BAKED EGGPLANT CASSEROLE



Luby's Baked Eggplant Casserole image

I was looking for the Luby Eggplant Casserole, and a Luby relative offered this recipe to someone. I wrote and asked if they'd share, and this is the recipe. I've never eaten at Luby's, but I'm told this is their recipe.

Provided by Bliss

Categories     Vegetable

Time 1h30m

Yield 8-10 serving(s)

Number Of Ingredients 13

1 medium eggplant (Peeled and diced)
0.5 (10 3/4 ounce) can cream of chicken soup or 0.5 (10 3/4 ounce) can cream of celery soup
1 cup whole kernel corn
1 medium yellow onion (diced)
1 large fresh tomato (diced)
1 cup bacon, small Pieces
1/4 cup margarine
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon garlic powder
4 ounces shredded American cheese (about 4 slices)
1 (16 ounce) packet Mexican cornbread mix
shredded cheddar cheese (to garnish)

Steps:

  • Bake Mexican cornbread per packet directions. Cut into halves after baking as you will only use 1/2 (approx 8x4x1").
  • Note: If you know how to make Mexican cornbread from scratch, it's better than the individual packets, but the packets will do. Slice bacon into small 1/8-1/4" pieces and fry in a deep skillet until almost done (brown but not crispy).
  • Dice eggplant, onion, and tomato into 1/4-1/2" pieces.
  • Add first onion to skillet and saute about 5 minutes on med-low. Add eggplant, tomato, salt, pepper, garlic powder, corn, margarine and saute another 5-7 minutes. Everything is now becoming transparent and starting to mesh together nicely.
  • Add chicken or celery soup, mix in, then add American cheese and stir until cheese has fully melted into mixture.
  • Take half the cornbread you baked, crumble it, and stir into the mixture. Pour into 9x3" round casserole dish or comparable square one and cover with foil.
  • Bake at 350°F for 40-50 minutes or until internal temperature is 165°F Remove foil and cover with shredded cheddar for final 10 minutes of baking. Do not let cheddar turn dark.

Nutrition Facts : Calories 158.5, Fat 10.7, SaturatedFat 3.6, Cholesterol 10.7, Sodium 543.8, Carbohydrate 12.8, Fiber 3.2, Sugar 3.4, Protein 4.9

LUBY'S CAFETERIA'S JALAPEñO CORNBREAD RECIPE



Luby's Cafeteria's Jalapeño Cornbread Recipe image

Provided by á-174942

Number Of Ingredients 12

1/2 cup whole milk
1/2 cup buttermilk
1 extra-large egg
2 tablespoons oil
1 tablespoon Sugar
1/2 teaspoon baking powder
1 cup white or yellow cornmeal
1/3 cup all-purpose flour
1 1/2 tablespoons diced red bell pepper
1 1/2 tablespoons chopped drained stemmed jalapeños
1 1/2 tablespoons whole kernel corn
1 teaspoon salt

Steps:

  • Preheat oven to 425 degrees. In a large mixing bowl, whisk together milk, buttermilk, egg, oil, sugar, salt, and baking powder, add cornmeal and flour; mix well. Blend in red pepper, jalapeños, and corn. Place in a greased pan or cast-iron skillet and bake at 375 degrees for 20 to 25 minutes. This recipe yields ?? servings.

LUBY'S JALAPENO CORNBREAD RECIPE



Luby's Jalapeno Cornbread Recipe image

Provided by longhornfans

Number Of Ingredients 12

1/2 C. whole milk
1/2 C. buttermilk
1 extra large egg
2 Tbsp. oil
1 Tbsp. Sugar
1/2 tsp. baking powder
1 C. white or yellow cornmeal
1/3 C. all purpose flour
1 1/2 Tbsp. diced red bell pepper
1 1/2 Tbsp. drained stemmed and chopped jalapenos
1 1/2 Tbsp. whole kernel corn
1 tsp. salt

Steps:

  • 1. Preheat oven to 425 degrees. 2. In a large mixing bowl, whisk together milk, buttermilk, egg, oil ,sugar ,salt , and baking powder, add cornmeal and flour; mix well. 3. Blend in red pepper Jalapenos, and corn. 4. Place in a greased pan or cast iron skillet and bake at 375 for 20 to 25 minutes.

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