I had two extra cobs of corn, and in a family of 5, that's not enough to go around, so I looked in my recipe book for something that used just shy of a cup of corn, this was it. The muffins came out a tad dark because I don't use papers on muffins (personal preference) so next time I'll take down the cooking time. Inside, they were moist and perfect. Even the ones that were left out on the counter overnight were very dense and moist in the morning. I was very pleased. They were sweeter than most corn bread I make, but since they were made as a side to my husband's chilli, the sweetness was a nice counterpoint to the salt and spice.

Reviewed On: Sep. 7, 2009

I made this tonight for my family and we loved it. It will probably become a staple. Everything about it was fabulous. Thank you.

Reviewed On: Jan. 15, 2009

This was definitely a good starting off point for a recipe, though I am going to tinker with it. I'm thinking that replacing the brown sugar with honey might be nice, and I'm certainly going to do what others have done and cut the soy sauce in half. I also thought that plum sauce might be nice in place of the ketchup, along with some chopped green onions thrown in for the last hour or so.

Reviewed On: Jan. 11, 2009