Canned Corn Bread Muffins
- Level: Easy
- Yield: 10 muffins
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 328
- Total Fat
- 14
- Saturated Fat
- 6
- Carbohydrates
- 40
- Dietary Fiber
- 4
- Sugar
- 3
- Protein
- 11
- Cholesterol
- 59
- Sodium
- 713
- Total: 30 min
- Prep: 10 min
- Cook: 20 min
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.