This was absolutely amazing. I doubled up the corn and the milk, but left everything else the same. Served this with some homemade yeast rolls and a side Cesar salad. It was a hit. I've already shared this recipe with one of my friends. Will be one of the new staples for fall/winter cooking. Thanks for sharing with us!!!

Reviewed On: Nov. 3, 2009

I just made these to take to a womens' bible study meeting. They are fabulous! I made them exactly as the recipe was written. Yes, it does seem like a lot of oil, but they are so moist and so good. The only thing I did different was to make them in mini-muffin tins. I cut the bake time down to 14 minutes and turned the heat down to 375. These are a keeper. I may put some up in the freezer as well. Enjoy....

Reviewed On: Oct. 12, 2009

I used the suggestions and added 2 extra eggs. And these were still TOO dry. I think it would be better with less baking mix, and will have to try them again.

Reviewed On: Oct. 2, 2009