October 21, 2015

Creamy Corn Casserole

On the Menu Today~
Creamy Corn Casserole

Creamy Corn Casserole is a
delicious, spicy, corn casserole,
made with a sriracha style cornbread and muffin mix.

Creamy Corn Casserole is so easy, it's scary~

This casserole is so easy and
so delicious, you might not ever
eat corn any other way again.

If your not keen on hot and spicy
food, you can substitute regular
cornbread & muffin mix for the
sriracha style cornbread mix and
omit the sriracha sauce.

Creamy Corn Casserole

  • 1/2 cup butter, melted
  • 2 eggs, beaten
  • 1 (14.25 oz) package sriracha style dry cornbread and muffin mix
  • 4 cups whole kernel corn, thawed if frozen
  • 1 cup sour cream
  • 1/3 cup milk
  • 1 tablespoon sriracha sauce
  • 1 poblano pepper, for garnish, optional
Cooking Directions
  1. Preheat oven to 350 degrees and lightly grease a 2-quart baking dish.
  2. In a medium bowl, combine butter, eggs, dry corn bread mix, whole kernel corn, sour cream, milk and sriracha sauce.
  3. Spoon mixture into prepared dish.
  4. Slice off the stem end and the bottom end of the poblano pepper. Slice the poblano pepper in half lengthwise. Remove the membranes and seeds, discard. With a sharp knife, cut 2 small triangles for eyes and 1 triangle for the nose. Make a jagged mouth. Place the poblano pepper in the middle of the casserole.
  5. Bake for 45 minutes to 1 hour in preheated oven, or until the top is golden brown.

Sriracha style cornbread & muffin mix from Aldi
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