Reviewed: Nov. 24, 2009

I followed the recipe exactly and the muffins turned out very well - almost as good as Jiffy Mix ones.

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hrothgar24

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Reviewed: Nov. 23, 2009

Followed the recipe exactly. Looked okay, but not at all flavorful. Very disappointing.

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rkalajian

Cooking Level: Intermediate

Home Town: Queens, New York, USA

Living In: Torrington, Connecticut, USA

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Reviewed: Nov. 14, 2009

A classic muffin! I added a teaspoon of allspice to give them a Jamaican twist. Huge hit with my 6th Grade Sunday School kids. Thank you for providing a replacement for the recipe I lost.

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Frenchie

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Reviewed: Nov. 14, 2009

This is a great recipe. I did add 1 tsp vanilla and a bit of honey to my second batch to mix it up a bit. But they are great with the original recipe as well.

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klmuff

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Reviewed: Nov. 11, 2009

this is the best corn muffin recipe i have ever made. i add some chopped peppers, some frozen corn, and sometimes some shredded cheddar cheese. they are pretty and delicious. i make them all the time.

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m. oliver

Cooking Level: Intermediate

Home Town: Martinsville, Virginia, USA

Living In: Richmond, Virginia, USA

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Reviewed: Nov. 7, 2009

I'm surprised I haven't reviewed this one yet. This has become my standard go-to recipe for corn muffins. Great as written, but I usually use buttermilk to give them an even nicer rise. The other night I added a can of cream style corn and reduced the sugar to 2 T. and the milk to 1/2 cup. Baked it in an 8 inch pan and it came out kind of like a cross between cornbread and corn pudding. It was a nice change. But again, this recipe is great as written.

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RACHELABIGAIL

Cooking Level: Expert

Home Town: Meadowview, Virginia, USA

Living In: Columbia, South Carolina, USA

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Reviewed: Nov. 6, 2009

These were fabulous! I added 3 chopped hot dogs to them to make it a meal-in-one for my 1 year old. We both loved them!

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justsparkle

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Reviewed: Nov. 1, 2009

Easy, but after I made them as written they came out somewhat crunchy. I think next time I'll try a different recipe.

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JCL

Cooking Level: Intermediate

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Reviewed: Oct. 26, 2009

YUMMY! I substituted tulip poplar honey for the sugar, I used walnut oil instead of canola, and oat milk (I'm avoiding dairy) for the milk. Moist and very tasty.

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wyoluvr

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Reviewed: Oct. 25, 2009

Delicious. I preheated my greased cast iron muffin pan, then took it out and added batter. They turned out crisp on the outside and soft on the inside. Perfect. All the kids begged for more. It made frugal chili night seem like something special.

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ESLEAKE

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Reviewed: Oct. 19, 2009

Wanted something quick to go with Chili for a busy weeknight. These were the ticket. Tasted great.

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JMASTRON

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Reviewed: Oct. 16, 2009

great, so easy!

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mommck

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Reviewed: Oct. 8, 2009

I made these exactly as the recipe stated (substituting soy milk for regular milk) and they turned out well. Not the best cornbread I've ever had, but good and they were quick - 15 minutes in the oven was enough (checked with a toothpick). I plan to make these again.

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Amy

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Reviewed: Sep. 29, 2009

Very good recipe. I did as one reviewer suggested and added an extra egg. I also added a chopped jalapeno and about 4oz. of shredded sharp cheddar cheese. They definitely had a bite to them! (sidenote: the kids wouldn't touch them because they had "green things" in them)

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messy_jessie

Cooking Level: Intermediate

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Reviewed: Sep. 22, 2009

Delicious! Have requsts for more from family. Used as a side dish to corn chowder.

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Josie

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Reviewed: Sep. 15, 2009

Great! Followed the directions exactly... easy and delicious.

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LaShel

Cooking Level: Beginning

Home Town: Spring City, Utah, USA

Living In: South Bend, Indiana, USA

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Reviewed: Sep. 1, 2009

I AM RATING RECIPE AS IT IS LISTED ABOVE!!These were easy and quick. They were good but not as moist as I was expecting. Will try again but with a different recipe.

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carrye

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Reviewed: Aug. 31, 2009

WhooEEEE, are these good! I don't eat corn bread or corn muffins often (like maybe twice in my life) but given THESE corn bread muffins I may just be enjoying them more often! I made just half the recipe, but still used 1 whole egg, and reduced the sugar by 2 teaspoons. In a full recipe, this would mean using 2 eggs rather than one, and reducing the sugar by a good tablespoon. To this half recipe I added about 1/2 cup of a 4-cheese Mexican Cheese Blend and a chopped, small jalapeno pepper. I used a stone ground corn meal, which added great texture, and the extra egg made these deliciously moist. The cheese and jalapeno provided exceptional flavor and added color and interest. So simple to throw together I don't know why anyone would use a boxed mix (especially since I've heard reports of bugs coming along in the box for the ride!) Great recipe Doug! Thanks for sharing!

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naples34102

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Mequon, Wisconsin, USA

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Reviewed: Aug. 14, 2009

This was an easy recipe. Not my favorite but it was good. Good texture and not too sweet. It made exactly 10 muffins and I baked them for 15 minutes. Thanks for the recipe, I will be using it again.

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