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!