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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Canned Corn Bread Muffins Recipe

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This recipe for Canned Corn Bread Muffins is from Good Food from Good Folks: Choate Family Reunion 2006, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
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

10 empty (6-ounce) tomato paste cans, cleaned.
Butter-flavored nonstick cooking spray.
Directions:
Directions:
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.

Number Of Servings:
Number Of Servings:
10 muffins
Preparation Time:
Preparation Time:
10 minutes

 

 

 

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