Canned Corn Bread Muffins (Sandra Lee) |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 10 |
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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:
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.
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