Spicy Southern Corn Casserole

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.

Spicy Southern Corn Casserole is a spicy take on Southern corn pudding. Full of corn, onions, and jalapenos for kick.

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!

Spicy Southern Corn Casserole is a spicy take on Southern corn pudding. Full of corn, onions, and jalapenos for kick.


  • 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
  • Eggs
  • 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:



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.

  • Author: Millie from Eats By The Beach
  • Prep Time: 25 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour, 15 minutes
  • Yield: Serves 6 - 8 1x
  • Category: Side Dish
  • Method: Bake
  • Cuisine: Southern



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


  1.  Preheat the oven to 350 degrees.  Grease a 3-quart baking dish.  Set aside.
  2. Melt the bacon grease and butter together in a skillet over medium heat.
  3. Stir in the onions, jalapenos, and garlic.  Cook, stirring often, until the onions are translucent, but not turning brown – about 5 minutes.  
  4. Sprinkle in the cumin and stir well. Remove from the heat and allow to cool slightly.
  5. Meanwhile in a large bowl, whisk together the heavy cream, creamed corn, sour cream, eggs, and muffin mix until smooth.
  6. Add the cooled onion mixture, the frozen corn, and ½ cup of pepper jack cheese into the bowl.  Stir until well combined.
  7. Transfer the corn mixture into the prepared casserole dish and sprinkle the remaining ½ cup of cheese over the top.
  8. Bake for 40-45 minutes until set.  The pudding should be golden brown around the edges and slightly jiggly in the center.
  9. Remove from oven and allow to rest for 5 minutes.  Serve warm.

Keywords: spicy Southern corn casserole, Southern corn pudding, Thanksgiving food, Thanksgiving sides, corn, jalapenos, spicy recipes