CANNED CORN BREAD MUFFINS

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Canned Corn Bread Muffins image

Provided by Sandra Lee

Time 30m

Yield 10 muffins

Number Of Ingredients 5

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

Steps:

  • 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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