Description
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.
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
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.
- 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