Canned Corn Bread Muffins

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  • Level: Easy
  • Total: 30 min
  • Prep: 10 min
  • Cook: 20 min
  • Yield: 10 muffins
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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


  1. 10 empty (6-ounce) tomato paste cans, cleaned
  2. Butter-flavored nonstick cooking spray
  3. Preheat oven to 400 degrees F.
  4. 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.