Canned Cornbread Muffins Recipe | Sandra Lee
Difficulty: Simple | Makes: 10 muffins | Total Time: 30 minutes (Prep: 10 minutes, Bake: 20 minutes)
Nutrition per muffin
- Portion: 1 muffin out of 10
- Calories: 328
- Total Fat: 14g
- Saturated Fat: 6g
- Carbs: 40g
- Dietary Fiber: 4g
- Sugar: 3g
- Protein: 11g
- Cholesterol: 59mg
- Sodium: 713mg
Ingredients
- 1 1/2 cups mixture of Jack and Cheddar cheese, shredded
- 2 packages corn muffin mix
- 2 large eggs
- 2/3 cup buttermilk
- 2 cups canned creamed corn
Directions
- Ready 10 clean, empty tomato paste cans (6-ounce size).
- Coat the inside of the cans with butter-flavored nonstick spray.
- Preheat the oven to 400F.
- In a large mixing bowl, stir together all ingredients except 1/2 cup of the cheese (reserve for topping).
- Fill each can about two-thirds full with batter.
- Sprinkle the reserved 1/2 cup shredded cheese evenly over the muffins.
- Place cans on a baking sheet. Bake 20 minutes, or until golden brown and a toothpick inserted in the center comes out clean.
Cook's Tips
- Let muffins cool slightly in cans for easy release.
- Serve warm with butter or honey for irresistible flavor.
- Best enjoyed fresh from the ovenyour kitchen will smell amazing!
Whip up these fun, cheesy cornbread muffins baked in tomato paste cans for a quirky twist that'll wow your guests. Simple ingredients, big homemade tasteperfect for cozy dinners or holiday gatherings. Get baking and savor the golden, creamy goodness!
