Categories: HolidaysSide DishesThanksgivingVegetables

Spicy Southern Corn Casserole

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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:

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

Scale

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

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.

Millie Johnson

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