Recipe courtesy of Sandra Lee
Episode: Country Cooking
Save Recipe Print
Total:
30 min
Prep:
10 min
Cook:
20 min
Yield:
10 muffins
Level:
Easy

Ingredients

Directions

10 empty (6-ounce) tomato paste cans, cleaned

Butter-flavored nonstick cooking spray

Preheat oven to 400 degrees F.

In a large bowl, mix all ingredients except for 1/2 cup shredded cheese. Set aside. Spray nonstick butter spray inside cans. Fill each can about 2/3 full with corn muffin batter. Divide remaining 1/2 cup shredded cheese evenly over top. Place cans on baking sheet and bake for 20 minutes or until golden brown.

More from:

Kitchen Shortcuts

Our Best Thanksgiving Videos 15 Videos

Get the recipe

Sticky Pecan Pull-Apart Bread 00:37

This simple dessert is a crowd pleaser that only uses a few ingredients.

IDEAS YOU'LL LOVE

Chorizo and Corn Bread Stuffing

Recipe courtesy of Aarón Sánchez

Creamed Corn Bread Pudding

Recipe courtesy of Nancy Fuller

Panettone Bread Pudding with Amaretto Sauce

Recipe courtesy of Giada De Laurentiis

Easiest Muffins

Recipe courtesy of Trisha Yearwood

Irish Soda Bread

Recipe courtesy of Ina Garten

Banana Bread

Recipe courtesy of Mary Sue Milliken|Susan Feniger

Garlic Bread

Recipe courtesy of Rachael Ray

Corn and Poblano Lasagna

Recipe courtesy of Marcela Valladolid

Island Bread Pudding

Recipe courtesy of Sandra Lee

Browse Reviews By Keyword