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



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


  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.
  • Prep Time: 25 minutes
  • Cook Time: 50 minutes
  • Category: Side Dish
  • Method: Bake
  • Cuisine: Southern

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