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Canned Corn Bread Muffins  Recipe

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This recipe for Canned Corn Bread Muffins , by , is from Good Food from Good Folks: Choate Family Reunion 2006, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Erin Lawrence
Added: Thursday, February 10, 2005

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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