Reviewed: Mar. 4, 2011

These did not turn out well at all. They were very bland and dry. My husband didn't care for them either.

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Reviewer:

Reviewed: Sep. 6, 2010

I increased the buttermilk to 1 cup, and baked in a loaf pan to maintain moisture. Baking time increased to about 1 hour, which resulted in a lovely golden brown crust. Sweetness could have been increased slightly, but overall a great recipe I will use again.

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6 users found this review helpful

Reviewer:

CJAY

Reviewed: Aug. 24, 2010

I was disappointed. The muffins were reasonably moist, but not sweet at all. I hoped the honey and buttermilk would give them a richer, sweeter taste, but that didn't work.

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Reviewer:

tcomeau

Reviewed: May 11, 2010

Be sure to add 1 tsp of salt as it was a bit bland but otherwise very nice.

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Reviewer:

Belinda M

Reviewed: Mar. 2, 2010

I've never made Cornbread before and I did alter the recipe, but it was perfect with gumbo! Here's what I changed: I didn't have buttermilk, so I used milk. And I used Rye flour instead of all-purpose. I didn't have honey, either, so I used 1/4 cup evaporated cane juice. And I rarely use oiil, so I substituted 2 heaping tablespoons of applesauce for the oil. I baked them for 20 minutes, but I would check on them before the 20 minute mark next time. Overall, I think this is a good base recipe! Next time I'll try to add corn kernals and maybe some chiles of come sort to spice it up, along with more applesauce for more moisture.

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Reviewer:

uhleah

Reviewed: Nov. 28, 2009

I think they were good. Here in Texas we don't like sweet cornbread muffins. We might add a T. or two, but that is it. When unsweentened, they go good with any entree; whereas, sweet muffins do not. We like the cornbread flavor.

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Reviewer:

LUCYMAE

Reviewed: Nov. 25, 2009

These muffins were dry and totally bland. I wouldn't even know where to begin altering the recipe.

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Reviewer:

Shannon

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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Reviewer:

OswegoBaker

Reviewed: Sep. 14, 2009

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

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Reviewer:

LDS Mom of 4

Cooking Level: Intermediate

Living In: San Antonio, Texas, USA

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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2 users found this review helpful