This spicy Southern corn casserole is a decadent, savory take on the traditionally sweet Southern corn pudding. This quick and easy side dish is perfect for your holiday table or as part of a weeknight meal.
If you’ve never eaten a Southern Corn Casserole or ‘corn puddin’ as it’s referred to in the South, then you are in for a treat. It’s a cross between a corn souffle, corn custard, and creamed corn and can be either sweet or savory.
Each year, I have to include a corn dish on my Thanksgiving table. It’s become part of our tradition and since everyone enjoys corn, it’s always a crowd-pleaser. Depending on what other dishes are on the menu that year decides on whether we do a sweet corn pudding or a savory one. Savory and spicy is usually my favorite!
WHAT IS NEEDED FOR THIS RECIPE?
- Bacon fat – you could also use butter, olive oil, or vegetable oil. This adds to the savory flavors. You could crumble the bacon and add to the dish as well.
- Onion and garlic
- Jalapeno – for heat. If you don’t want the heat, leave it out or use bell pepper instead.
- Cumin – adds flavor and cumin goes so well with corn.
- Heavy cream – I love the richness of the cream, but whole milk works well also.
- Cream corn
- Sour cream
- Box of corn muffin mix – I use Jiffy brand, but any will work.
- Frozen corn kernels – you could also use canned corn or fresh if you have it.
- Pepper jack cheese – want less heat, swap cheddar or Monterey Jack.
Here are a few more side dish suggestions:
- Pommes Anna
- Savory Carrot Flan
- Fresh Cranberry Salsa
- Savory Apple And Chestnut Dressing
- Curried Couscous WIth Jeweled Fruit
- Pumpkin Ravioli In Sage Brown Butter Sauce
- Yankee Herbed Bread Stuffing
- Homemade Cranberry Sauce
Here is a spicy twist on Souther corn pudding. This Spicy Southern Corn Casserole is savory, spicy, and sure to be a hit on your Thanksgiving table.
¼ cup bacon fat
¼ cup (½ stick) butter
1 medium onion, diced
2 jalapenos, seeded and diced
1 large clove garlic, finely minced
1 teaspoon cumin
⅔ cup heavy cream
1 (14 ounce) can creamed corn
1 cup sour cream
3 large eggs
1 (8.5 ounce) box corn muffin mix (Jiffy’s)
2 cups frozen corn kernels
1 cup pepper jack cheese, divided
- Preheat the oven to 350 degrees. Grease a 3-quart baking dish. Set aside.
- Melt the bacon grease and butter together in a skillet over medium heat.
- Stir in the onions, jalapenos, and garlic. Cook, stirring often, until the onions are translucent, but not turning brown – about 5 minutes.
- Sprinkle in the cumin and stir well. Remove from the heat and allow to cool slightly.
- Meanwhile in a large bowl, whisk together the heavy cream, creamed corn, sour cream, eggs, and muffin mix until smooth.
- Add the cooled onion mixture, the frozen corn, and ½ cup of pepper jack cheese into the bowl. Stir until well combined.
- Transfer the corn mixture into the prepared casserole dish and sprinkle the remaining ½ cup of cheese over the top.
- Bake for 40-45 minutes until set. The pudding should be golden brown around the edges and slightly jiggly in the center.
- Remove from oven and allow to rest for 5 minutes. Serve warm.
- Category: Side Dish
- Method: Bake
- Cuisine: Southern
Keywords: spicy Southern corn casserole, Southern corn pudding, Thanksgiving food, Thanksgiving sides, corn, jalapenos, spicy recipes