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
Ingredients:
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)
Directions:
- Blend together eggs, oil, sugar, creamed corn, salt, pepper, and sriracha. Stir in baking soda, baking powder and flour.
- 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
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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!