Southern Corn Pudding Casserole is the delicious iconic classic casserole that was made by grannie, especially for Sunday dinners, holidays, and church potlucks, that has a sweet, cheesy golden layer, and a delicious, creamy corn center that everyone loves
Preheat the oven to 350°
Prepare the bacon bu frying in a cast-iron skillet until crispy, drain off the oil, cool and then crumble, divide in ½ and set aside until needed.
Using precaution remove the seeds and membranes from the jalapeno peppers and then chop. Chop the sweet onion. Set to the side until needed.
Divide the cheddar cheese and Colby-jack in halves. (on part for mixture and one part for the topping)
Combine the corn, cream corn, and sour cream, stir to combine. Add the egg, butter, muffin mix, onion, jalapeno peppers, sugar, Cajun seasoning, and black pepper. Stir to combine all the ingredients together and then fold in ½ the crumbled bacon, ½ the cheddar cheese, ½ the Colby-jack cheese, and place in a 9x 11 prepared baking dish.
Place 9x11 baking dish in a preheated oven of 350° and bake for 35 minutes
Remove the baking dish from the oven and sprinkle remaining cheeses and bacon on top of the casserole and place back in the oven for 10- minutes.
Recipe by Heidy L. McCallum owner of The McCallum's Shamrock Patch Blog