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Spicy Corn Casserole | Magnolia Days

Spicy Corn Casserole

A recipe for a spicy corn casserole made with corn kernels, jalapeño pepper, hot sauce, and eggs. It is a fluffy casserole with a sweet/hot combination of flavors.
Course Main Dish
Cuisine Mexican
Prep Time 10 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 20 minutes
Author Renee


  • 5 cups frozen corn kernels thawed and divided
  • 4 large eggs
  • 1 tablespoon olive oil
  • 1/2 cup chopped onion
  • 1/4 cup chopped red bell pepper
  • 1 jalapeño pepper seeded and finely diced
  • 1 garlic clove minced
  • 3 drops Tabasco® sauce
  • 3 cups whole milk
  • 1 teaspoon salt
  • 1/2 teaspoon fresh ground black pepper


  1. Preheat oven to 325 degrees F. Lightly grease a shallow 2-quart baking dish.
  2. Place 2 cups corn kernels and eggs in a food processor fitted with a knife blade. Process until corn is finely ground (will not be completely smooth).
  3. Heat olive oil in a small skillet over medium heat. Add onion, bell pepper, and jalapeño pepper. Cook until softened, about 3 to 5 minutes, stirring occasionally.
  4. Add garlic to the skillet and cook until fragrant, about 1 minute. Remove skillet from heat. Add Tabasco® sauce.
  5. Bring milk to a simmer in a medium saucepan (do not boil). Remove from heat and stir in the vegetables and remaining 3 cups corn kernels.
  6. Add the egg/corn mixture slowly while stirring vigorously.
  7. Pour into prepared baking dish and bake until center is set and firm, about 1 hour. Note that baking time can vary depending on baking dish used.

Recipe Notes

You can adjust heat level by using less or more of jalapeño and Tabasco® sauce.