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

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Instructions

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. 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.