Reviewer:

Zac

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 17, 2009

Great recipe. I didn't have applesauce, so I added 2 more T oil and a handful of frozen corn. I have been searching for a good recipe to use with high fiber cornmeal (has the germ still on like whole wheat flour) and this was it! It was nice and corn-y, not bread-y because of too much flour.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

CHRISSWANSON

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 7, 2009

The second time I made these, I doubled it so I'd have enough to take to a party. I had several people ask for the recipe! They commented how they'd never had such moist cornbread. I included about 1/2 cup of canned sweet corn in the batter on the second go 'round. Didn't seem to change the recipe from the first time, and I like the added texture.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

brittlandk

Cooking Level: Intermediate

Living In: Madison, Wisconsin, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 14, 2009

Very good low fat corn muffins. My batter seemed too thin so I added about 1/4 cup whole wheat flour. Then ended up with 15 smallish muffins. Maybe I didn't need to add the extra flour.

Was this review helpful? [ YES ]
0 users found this review helpful