I have made this recipe twice now, however I do not keep corn syrup on hand, so I have substituted shortening and it worked just fine. I was like some of the other reviewers and had to add a tad more milk than the recipe called for. The first time, I spent over 1/2 hour trying to get the consistenancy correct, but the 2nd time it was much better! Thanks for sharing

Reviewed On: Nov. 3, 2009

This was the first time I made muffins from scratch, they were so easy to make and delicious!! I did find that the topping made way too much, so the next time I will cut that in half. Thanks so much for this recipe!! ***I did forget to mention though, I should have known better than to set my oven to 400 degrees. It has a mind of it's own (it's from the early 60's) and runs about 75 degrees hotter anyway. The next time I will only set it around 325-350 degrees.***

Reviewed On: Jul. 13, 2009

WOW!! This was a huge hit at my home! I made this last night and my 19 year old brother - who stays with my husband and me on Tuesday nights loved it. My husband said "Add this to our favorite recipes!!" There were a few slight changes to my version. I did not add the corn or the pimientos. (I served the corn as a side instead) When I got an onion out of my pantry, it had sprouted and was no good for eating...so, as I browned my meat, I added some onion and garlic powder. Once I transfered everything to the 9 X 13 dish I sprinkled on a little more garlic and onion. I also took my garlic press and crushed a beef bullion cube into the mixture for some added flavor. I did the bread crumbs and added some crackers for the topping - the next time I believe I will just use the crackers. The men, who love everything spicy, added some Texas Pete in their servings. (I'm thinking I could make the most awful thing in the world, the guys would put Texas Pete on it, and say that it was the best thing they ever tasted!) This is a keeper for us!

Reviewed On: Apr. 15, 2009