Best corn muffin recipe I've found. I substituted plain natural-style yogurt for the milk--makes the muffins very moist and tender--and used white whole wheat flour (at my age, every little bit of extra fiber helps!)

Reviewed On: Apr. 7, 2008

Excellent recipe! I made the following changes, which I think bring out and mellow some of the flavors: I used a 14-oz can of white hominy and a 14-oz can of chili beans (Bush's or similar); I omitted the celery; I added 1 tbsp oregano. Instead of briefly boiling, then sauteeing the potatoes, etc., I heated the olive oil, sauteed the onion until lightly browned, added the chile powder, cumin (double the amount called for) and oregano, sauteed for 30 seconds, then added the potatoes and sauteed until lightly browned. Then I added four minced cloves of garlic, sauteed 1 minute; added hominy, beans, tomatoes and chiles, and broth. I followed the recipe from there. This produced a nice blend of flavors (not too hot or bland). Topped it with cheese, radishes and shredded cabbage as other readers suggested--it was great!

Reviewed On: Apr. 7, 2008