Canned Corn Bread Muffins
- 1 1/2 cups Jack and Cheddar cheese blend
- 2 boxes corn muffin mix
- 2 large eggs
- 2/3 cup buttermilk
- 2 cups creamed corn
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.
Recipe courtesy of Sandra Lee