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+ servings
creamy corn

Creamy Corn Casserole

Corny and Spicy!!
Course Casserole, Side Dish, Vegetable
Cuisine All-American
Keyword corn, corn muffin mix
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 6 servings
Author Lynn / Turnips 2 Tangerines


  • 1/2 cup butter, melted
  • 2 eggs, beaten
  • 1 14.25 oz package sriracha style dry cornbread and muffin mix
  • 4 cups fresh whole kernel corn, thawed if frozen
  • 1 cup sour cream
  • 1/3 cup milk
  • 1 tablespoon sriracha sauce
  • 1 poblano pepper, for garnish


  • Preheat oven to 350 degrees and lightly grease a 2-quart baking dish.
  • In a medium bowl, combine butter, eggs, dry corn bread mix, whole kernel corn, sour cream, milk and sriracha sauce.
  • Spoon mixture into prepared dish.
  • 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.
  • Bake for 45 minutes to 1 hour in preheated oven, or until the top is golden brown.