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The reviewer gave this recipe 4 stars. This recipe averages a 3.14 star rating.
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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Reviewer:

Caitlin
Cooking Level: Beginning
Home Town: Portland, Oregon, USA
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The reviewer gave this recipe 4 stars. This recipe averages a 3.14 star rating.
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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Reviewer:

Sarah Rose
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The reviewer gave this recipe 1 stars. This recipe averages a 3.14 star rating.
Reviewed: Jun. 23, 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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Reviewer:

Tamarind Spice
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The reviewer gave this recipe 5 stars. This recipe averages a 3.14 star rating.
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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Reviewer:

bayers
Photo by bayers
Cooking Level: Expert
Home Town: Shenandoah, Iowa, USA
Living In: Caldwell, Idaho, USA
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The reviewer gave this recipe 3 stars. This recipe averages a 3.14 star rating.
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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Reviewer:

Dan
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The reviewer gave this recipe 2 stars. This recipe averages a 3.14 star rating.
Reviewed: Feb. 26, 2008
I make a lot of muffins and they usually turn great. Those were dry and really not sweet enough. Very dissapointing!
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11 users found this review helpful

Reviewer:

ZAZOU_LES
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The reviewer gave this recipe 5 stars. This recipe averages a 3.14 star rating.
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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Reviewer:

Peg
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The reviewer gave this recipe 4 stars. This recipe averages a 3.14 star rating.
Reviewed: Dec. 4, 2007
The buttermilk adds a smoother texture.
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Reviewer:

Lorrie S. of Texas
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Cooking Level: Intermediate
Living In: Amarillo, Texas, USA
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The reviewer gave this recipe 1 stars. This recipe averages a 3.14 star rating.
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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Reviewer:

Eudora
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The reviewer gave this recipe 4 stars. This recipe averages a 3.14 star rating.
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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Reviewer:

cowgirls8
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The reviewer gave this recipe 3 stars. This recipe averages a 3.14 star rating.
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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Reviewer:

LeahDerks
Cooking Level: Intermediate
Living In: Ponchatoula, Louisiana, USA
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The reviewer gave this recipe 3 stars. This recipe averages a 3.14 star rating.
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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Reviewer:

michellet4
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The reviewer gave this recipe 5 stars. This recipe averages a 3.14 star rating.
Reviewed: Nov. 10, 2006
Roberta
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Reviewer:

BERTNERNIE
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The reviewer gave this recipe 1 stars. This recipe averages a 3.14 star rating.
Reviewed: Aug. 30, 2006
Kind of bland. Needs a little more sweetness.
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Reviewer:

emorycc
Cooking Level: Expert
Home Town: Seattle, Washington, USA
Living In: Yakima, Washington, USA
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The reviewer gave this recipe 3 stars. This recipe averages a 3.14 star rating.
Reviewed: May 21, 2006
This recipe is a consistent stand-by. I substituted 1/4 cup Splenda for Baking instead of the honey. I also added 1/2 small sauteed onion, 1/2 cup shredded cheddar cheese, and 1 8-3/4 oz. can whole kernel corn to the wet mixture. It baked up nice and my husband loved it. I poured it into a 7.25 x 11.5 glass baking dish and it cooked up fine in the same amount of time. I sprinkled a few strands of the shredded cheddar cheese on top after baking and stuck it back into the cooling oven just to melt the cheese.
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3 users found this review helpful

Reviewer:

TWAIN_HARTE
Photo by TWAIN_HARTE
Cooking Level: Expert
Living In: Fremont, California, USA
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The reviewer gave this recipe 4 stars. This recipe averages a 3.14 star rating.
Reviewed: Oct. 25, 2005
I tweaked this recipe a bit--didn't think it deserved the rather negative reviews it has gotten! Used one egg, 1 cup buttermilk, 1/4 sugar rather than the honey. This way we could serve them with honey, rather than having it as an ingredient.
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Reviewer:

AUNT MAMIE
Cooking Level: Expert
Living In: Niagara-On-The-Lake, Ontario, Canada
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The reviewer gave this recipe 5 stars. This recipe averages a 3.14 star rating.
Reviewed: May 26, 2005
Delicious. The first time I have ever made cornbread and I can't wait to make again. I didn't change a thing with this recipe. I thank you for the post.
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Reviewer:

TchrJrHi
Photo by TchrJrHi
Cooking Level: Intermediate
Home Town: Saint Louis, Missouri, USA
Living In: Florissant, Missouri, USA
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