Reviewed: Oct. 20, 2009

Despite their billing, these muffins made according to this recipe are NOT moist nor are they sweet. I will not make this recipe again, there are far better versions.

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OswegoBaker

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Reviewed: Sep. 14, 2009

Very Good. The whole family loved them. I will definitely use this recipe regularly. Thank You.

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LDS Mom of 4

Cooking Level: Intermediate

Living In: San Antonio, Texas, USA

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Reviewed: May 29, 2009

Nice texture, not too sweet or overly dry. There were equally good crumbled up in chili or broccoli-cheese soup, and eaten alone with a little honey. I'm not sure if this will become my standard cornbread recipe, but it's definitely a good one :-)

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lupusliz

Cooking Level: Intermediate

Home Town: Dover, Ohio, USA

Living In: Osaka, Osaka, Japan

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Reviewed: Jan. 15, 2009

I did like these muffins, however they tasted more like cornbread than corn muffins becuase they did not have enough sweetness. I think that they would be really good with some jelly or honey drizzled on top to add some sweetness. I also used wheat flour instead so that it is more healthy. Overal, a keeper. I would make them again.

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Tracy

Cooking Level: Intermediate

Home Town: Brick, New Jersey, USA

Living In: Glassboro, New Jersey, USA

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Reviewed: Jan. 2, 2009

Really good cornbread...not too sweet or cake-like, great with chili. I didn't have enough honey so I used agave nectar and it tasted great. Also baked it in a 13x9 pan for about 20-25 min

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bbear3

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Reviewed: Dec. 7, 2008

Not sweet, too much baking soda

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Krazy

Cooking Level: Expert

Living In: Orlando, Florida, USA

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Reviewed: Dec. 5, 2008

This recipe looks good, but it is very dry. It was not as sweet as we would of liked.

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JB

Cooking Level: Intermediate

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Reviewed: Sep. 13, 2008

I doubled the amount of honey in the recipe and found the sweetness level perfect. The muffins were a bit bland still, but I still enjoyed them.

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Caitlin

Cooking Level: Beginning

Home Town: Portland, Oregon, USA

Living In: Vancouver, British Columbia, Canada

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Reviewed: Sep. 10, 2008

Great, except for the baking soda. Maybe a half teaspon would be enough. I like cornbread like this that is not too sweet.

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Sarah Rose

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Reviewed: Jun. 20, 2008

I did not care for this recipe at all! The cornbread didn't come out sweet as cornbread should be. The 1/4 cup of honey is not enough for my tastes.

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Tamarind Spice

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Reviewed: Mar. 31, 2008

WOW this is very good and so easy. I substituted non-fat yogurt for buttermilk. It makes 24 mini muffins plus 6 corn cob shaped muffins - cook for 10-15 min

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bayers

Cooking Level: Expert

Home Town: Shenandoah, Iowa, USA

Living In: Caldwell, Idaho, USA

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Reviewed: Mar. 10, 2008

when making cornbread, you have to remember, its not going to be moist like regular muffins...that being said, if you substitute 1/3 to 1/2 cup of butter for the oil, it should taste better. also i use 2tbsp of sugar instead of the honey...so i think you should either up the honey or sub it with sugar (dont use splenda or any aspartame based sweetener people. you can tell the difference. dont need to be health conscience 24 hours a day)

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Dan

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Reviewed: Dec. 5, 2007

Very good, but changed the milk to skim w/ added lemon juice to "sour" it and also substituted egg beaters for the eggs.YUM!!

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Peg

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Reviewed: Dec. 4, 2007

The buttermilk adds a smoother texture.

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Lorrie S. of Texas

Cooking Level: Intermediate

Living In: Amarillo, Texas, USA

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Reviewed: Sep. 26, 2007

Way too eggy. I would use only one egg -and way less baking time. In fact I don't think I will use this recipe ever again. Boo

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Eudora

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Reviewed: Jul. 18, 2007

These are good, like the texture..Next time i make them i'll add 1 t of salt, i think that will perk up the flavor..I also used olive oil and it worked fine...

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cowgirls8

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Reviewed: Jun. 6, 2007

I had to use regular whole milk instead of buttermilk, which probably changed the taste a bit. They were good, but not the best I've ever had.

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LeahDerks

Cooking Level: Intermediate

Living In: Ponchatoula, Louisiana, USA

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Reviewed: Dec. 31, 2006

Add a stick of butter and use sugar not honey. Add about a palm full more sugar as well, almost 1/2 cup. If using non-stick, don't bake for more than 20 minutes, it will dry them out depending on your oven. Just a few suggestions!

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