Reviewed: Feb. 9, 2009

Scaled to 12 servings. Used 4 T. sugar, and 1 whole egg. Sprayed nonstick spray into 12 cupcake lined muffin pans and added the batter. Baked at 425 for 20-25 minutes. My husband loved these corn muffins!

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Reviewer:

TERRY ARDOLF

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Reviewed: Jan. 16, 2009

This was a really good recipe, but I did make some changes. I used white corn meal and a heaping cup of sugar in the mix. When I prepared the corn bread, I used 1 and 1/4 c. of milk. This produced a moist corn bread.

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Reviewer:

LuvnMitch

Cooking Level: Expert

Home Town: Rison, Arkansas, USA

Living In: Memphis, Tennessee, USA

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Reviewed: Feb. 15, 2007

A bit dry but good.

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Reviewer:

Michael

Cooking Level: Expert

Home Town: New Castle, Pennsylvania, USA

Living In: Duncannon, Pennsylvania, USA

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Reviewed: Dec. 8, 2006

Needs a little more sugar, and use a little less than the stated amount of the mix when making the corb bread. Otherwise there isn't enough for a full 5 shots.

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7 users found this review helpful