Ingredients
- 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
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.
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By scher_2010
Portola Valley, CA
on September 12, 2011
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This recipe has the perfect balance of everything -- It is moist without being too heavy; it is slightly sweet without being too sweet; since I didn't have buttermilk I did the shortcut (milk + squeeze of lemon. I also made it easier by using a square 8" tin; you could add butter and/or honey or eat warm right out of the pan. So quick and easy. It was perfect and the hit at dinner. It's a definite keeper! YUMMY!
By ebritel_13060776
Chicago, IL
on May 01, 2011
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This is my go to corn muffin recipe. So quick and easy and uses ingredients that I almost always have on hand. I use regular muffin tins and they come out perfect. I also use powdered buttermilk (that you can keep in the fridge and stays good for a long time. Great recipe!
By Twon777
Austin, TX
on September 29, 2010
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Wow! These are amazing! I just had it and had to write a review. This way I won't eat the whole batch in one sitting. We tried an Emeril recipe and it didn't come out well, so we searched and found this one from Sandra. Just from holding it in your hand, you knew you had a superior muffin. Will make for company this weekend!
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