Canned Corn Bread Muffins

Name: Canned Corn Bread Muffins
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 10 muffins
Cuisine: american
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

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Level: Easy
Total: 30 min

Prep: 10 min
Cook: 20 min

Yield: 10 muffins

Level: Easy
Total: 30 min

Prep: 10 min
Cook: 20 min

Yield: 10 muffins

Ingredients

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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.