Canned Corn Bread Muffins

• 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

1. 10 empty (6-ounce) tomato paste cans, cleaned
2. Butter-flavored nonstick cooking spray
3. Preheat oven to 400 degrees F.
4. In a large bowl, mix all ingredients except for 1/2 cup shredded cheese.
5. Set aside.
6. Spray nonstick butter spray inside cans.
7. Fill each can about 2/3 full with corn muffin batter.
8. Divide remaining 1/2 cup shredded cheese evenly over top.
9. Place cans on baking sheet and bake for 20 minutes or until golden brown.

cheddar cheese blend, corn muffin, eggs, buttermilk, corn

Taken from www.foodnetwork.com/recipes/sandra-lee/canned-corn-bread-muffins-recipe.html (may not work)