The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Nov. 14, 2009
Love these! I make a huge batch and eat them for breakfast during the week. I didn't have buttermilk so i used a cup of vanilla yogurt instead. Not sure about the reviews that say the muffins are bland and lack sweetness....Great recipe!
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The reviewer gave this recipe 3 stars. This recipe averages a 4.61 star rating.
Reviewed: Oct. 25, 2009
This was a very easy recipe. But it lacked sweetness and wasn't all that fluffy. It seemed bland, gritty and oily for my taste.
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el

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The reviewer gave this recipe 4 stars. This recipe averages a 4.61 star rating.
Reviewed: Oct. 19, 2009
These had a sweet taste, though not overly so. I didn't have buttermilk so I used a cup of milk with a tablespoon of distilled white vinegar and let it sit for six or seven minutes. I also substituted half the oil with applesauce. They were good but I'll still try a different corn muffin recipe next time.
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Cooking Level: Intermediate

Home Town: Novato, California, USA
Living In: Beaverton, Oregon, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Sep. 23, 2009
Fantastic! My new favorite. Only one change... I substituted whole wheat flour for the white flour. It was so moist and had a nice sweet taste. I didn't even eat it with honey like I usually do!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Apr. 6, 2009
I have been on a quest for a moist, substantial, slightly sweet corn bread recipe for a while and FINALLY found it! I made a "Recipe Request" on this site Sunday morning and someone was kind enough to refer this recipe. BUT, I had no buttermilk.... While not the real thing, you can add a T of lemon juice to a cup of milk and let stand 5 min as a substitute or sour cream. I opted for the first, cooked it in a 9" round cake pan and spinkled broken pecans over the top. It raised nicely, turned a beautiful brown and made pretty cornbread wedges when plated with dinner. I may add a bit more sugar as some suggested but other than that, this is a keeper.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Feb. 15, 2009
I'm a new to baking. I have twin daughters and I want to be able to do some of those things they usually would do with their mother. They are 16 months old. So I should have a couple of years to master some of these recipes. My wife is the taste tester. We both like the muffins. Easy to make and taste good. FC
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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Dec. 28, 2008
My husband and I both liked these very much. I changed the ratio of cornmeal to flour a bit, to trade off more corn flavor for a little more crumbliness, but still pretty uncrumbly. I used a scant T. of white vinegar in regular milk to substitute for buttermilk. I also used about half the sugar called for and that was plenty sweet enough for our tastes. Baked them in a silicone muffin pan brushed with butter, and the amount was perfect for 12 muffins (I brushed more butter on after baking). They rise really nicely, and I liked that about them. I served them with chili and they were a big hit.
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Cooking Level: Expert

Living In: Woodinville, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Dec. 15, 2008
Yum! These are a little sweeter than cornbread, with perfect texture. They are fantastic.
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Cooking Level: Intermediate

Home Town: Minneapolis, Minnesota, USA
Living In: Bonner Springs, Kansas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Nov. 12, 2008
My husband loves corn muffins and we can't find any decent ones in the store that he likes, so I tried this and he gave it a thumbs up! Will definitely make again.
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Pat

Cooking Level: Intermediate

Home Town: Jersey City, New Jersey, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Nov. 4, 2008
I have used this recipe for awhile and my mom has too. She found it in a Taste of Home issue many years ago. I'd always request to have these when I was little. They have just the right amount of sweetness! Perfection!
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Cooking Level: Intermediate

Home Town: New Richmond, Ohio, USA
Living In: Cincinnati, Ohio, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.61 star rating.
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Reviewed: Nov. 1, 2008
These turned out light, tender, and did not fall apart or crumble. Not really grainy at all. The edges came out crispy and crunchy and the middle was tender and moist. These were so delicious that everyone commented on how good they were. Even hubby liked this one! I thought they had an aftertaste of oil though so maybe I'd use melted margarine next time in place of some of the oil to correct this. Thanks!!
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Cooking Level: Intermediate

Home Town: Tulsa, Oklahoma, USA
Living In: Corpus Christi, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Jul. 28, 2008
My mom makes these whenever she can.. they are so moist and delicious.. our whole family loves them!
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Cooking Level: Beginning

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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Jan. 30, 2008
I tried this recipe for a get together and wasn't sure about it, but everyone loved them! They weren't terribly sweet, but much better than the regular cornbread. Thanks for passing this one along :)
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Cooking Level: Beginning

Home Town: Kalamazoo, Michigan, USA
Living In: Grand Rapids, Michigan, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Jan. 20, 2008
This muffin recipe is absolutely perfect. No need to change any of the ingredients. I baked two batches of these today. One batch went to a potluck and the other served at Sunday supper. They are slightly sweet and have a marvelous tenderness and not crumbly. I served these with butter, honey and strawberry preserves. Simply delicious.
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Cooking Level: Expert

Home Town: Littleton, Colorado, USA
Living In: Moscow, Idaho, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Dec. 20, 2007
This is the best corn bread/muffin recipe ever! I have tried tons and tons trying to get something that tastes like Jiffy, this is the only one. I use whole wheat pastry flour instead of white, extra fine corn meal (found in the ethnic section of the grocery store), a combo of applesauce and melted butter instead of oil, and I only add 1/3 C of sugar (usually sucanant or evaporated cane sugar). It is super sweet, I can't believe anyone would think it needs more sugar! And I hate the dry, non-sweet kind of corn bread, I LOVE sweet corn bread, and this is it! Sometimes I add chopped cranberries to make it a snack muffin instead of a dinner one.
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: May 7, 2007
These turned out great. We like ours a little sweet, so I added a little vanilla and an extra 3 tablespoons of sugar. Everyone loved them. Thanks.
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Cooking Level: Expert

Living In: Plymouth Meeting, Pennsylvania, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Mar. 14, 2007
This has all the attributes of a really good corn muffin. It has a lot of corn meal in it, so it's hearty, but it isn't crumbly like a lot of corn muffins. It's sweet, but it's not desserty. I have made this recipe for my husband and four kids half a dozen times, and all of us really love it with stew or with butter and honey for breakfast. Plus, it's an easy recipe to churn out on a busy evening.
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The reviewer gave this recipe 2 stars. This recipe averages a 4.61 star rating.
Reviewed: Oct. 26, 2006
It was easy to make; however, the recipe lacked sweetness. It was very bland and left a gritty oily taste from all the oil. I would maybe cut some oil and add more sugar next time.
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