Canned Corn Bread Muffins (Sandra Lee)

By jasonhewitt

Note: You need 10 6 oz tomato paste cans OR use muffin tins

Ingredients

• 1 1/2 cups Jack and Cheddar Cheese Blend
• 2 Boxes Corn Muffin Mix
• 2 Eggs
• 2/3 C Buttermilk
• 2 Cups Creamed Corn
• 10 empty (6-ounce) Tomato Paste Cans, Cleaned
• Butter-flavored Pam

Preparation

Step 1

Preheat oven to 400 degrees.

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.

OR you can use a muffin tin.