Dinner Party Side Dish: Sriracha-Spiked Corn Muffins

I like corn bread, but it frequently suffers from being dry and crumbly. I got the idea a while back to make corn bread with creamed corn to give the corn flavor but keep it nice and moist, and it was a total score! The corn chunks also added a nice texture.

Corn bread does nicely when it’s spicy (jalapeno corn bread is pretty popular), and I really like the play of sweet and spicy together, so I decided to kick the flavor up with a couple shots of sriracha (or you can use hot sauce). As usual, when given the choice I baked these as muffins 🙂

Sriracha-Spiked Corn Muffins


2 eggs
1/4 cup oil
1/2 cup brown sugar
1 can creamed corn
1/2 tsp salt
pinch black pepper
1 Tbsp sriracha
1/2 tsp baking soda
1/2 tsp baking powder
1 + 1/2 cup flour (I used gluten free)


  1. Blend together eggs, oil, sugar, creamed corn, salt, pepper, and sriracha. Stir in baking soda, baking powder and flour.
  2. Pour into greased muffin tin and bake at 350 degrees for 15-18 minutes until edges are golden brown and tops are browned and firm. Cool on a baking rack.

The cost:
eggs: .28
corn: .79
flour: 1.15
other ingredients: <1.00

Grand total: $3.22; store muffins in airtight container

Join the Conversation


  1. I made these for brunch this weekend – I skipped the sriracha (I’m a wimp) and subbed 1/2 c of cornmeal for 1/2 of flour. REALLY YUMMY. i also made the choc chip banana muffins which are always a favorite!

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