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.

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
• 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:

• 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

SPICY SOUTHERN CORN CASSEROLE

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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

Ingredients

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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

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Instructions

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