The reviewer gave this recipe 5 stars. This recipe averages a 4.55 star rating.
Reviewed: Nov. 23, 2009
Love this recipe. Easy to make! I brought it to our thanksgiving lunch last year for work, and my colleagues loved it. I am bringing them again this year! I use a can of fresh corn instead of the frozen corn, but otherwise kept the recipe the same.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.55 star rating.
Reviewed: Nov. 18, 2009
These were fabulous! We ate the entire pan and skipped dinner. My only change, we used a can of creamed corn instead of frozen corn. I will definitely make these again and again and again.
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Cooking Level: Intermediate

Living In: Elmendorf Afb, Alaska, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.55 star rating.
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Reviewed: Nov. 16, 2009
This recipe is delicious! Unfortunately, I didn't have the frozen corn but even without those we really enjoyed these muffins. From now on I'll be using this recipe to make my cornbread from scratch. Thank you!
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Cooking Level: Intermediate

Living In: Simi Valley, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.55 star rating.
Reviewed: Nov. 15, 2009
This is a favorite recipe of mine. I like to serve these muffins with chicken or as a side to any dish, really. I reduced the sugar to 1/2 cup and use 1 can of drained kernel corn. Delicious!
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Cooking Level: Intermediate

Home Town: Saint-Bruno-De-Montarville, Quebec, Canada
Living In: Calgary, Alberta, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.55 star rating.
Reviewed: Nov. 13, 2009
These were great I forgot the corn but it didn't matter, I did add 3/4 cup of milk instead of 1/2 cup because I read some of the reviews of it being dry.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.55 star rating.
Reviewed: Nov. 8, 2009
The instruction is very easy to follow. It's my first time ever bake anything, and I got it. It's very delicious with the corn kernels inside. My sister and my friends like it very much!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.55 star rating.
Reviewed: Nov. 8, 2009
Delicious. I doubled the recipe and used 1 can of corn (drained). I used mini muffin tins (no liners) and reduced bake time to 17 minutes. They turned out perfectly. I made them a week prior to a party and froze them- they were still delicious after being frozen.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.55 star rating.
Reviewed: Nov. 6, 2009
I substituted 5% cream for the milk. My family loved it at Thanksgiving.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.55 star rating.
Reviewed: Nov. 3, 2009
We loved these! They are pretty sweet but because of that, they paired nicely with our spicy chili tonight. We just had to go wheat free in our household, beginning this week, so I experimented with the Pamela's Wheat and Gluten Free Pancake and Baking Mix. Substituted for the flour. NO ONE would ever know they were wheat free!
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Cooking Level: Expert

Home Town: Weslaco, Texas, USA
Living In: Austin, Texas, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.55 star rating.
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Reviewed: Nov. 3, 2009
these were very tasty perfect with chili. I used a 1/4 cup on cornsyrup instead of honey because i did not have honey, and 1/3 cup of splenda sugar. I also used canned corn not frozen still came out great!
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Cooking Level: Intermediate

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The reviewer gave this recipe 3 stars. This recipe averages a 4.55 star rating.
Reviewed: Oct. 18, 2009
Preety easy but way too sweet for me, If were not so sweet would be wonderful.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.55 star rating.
Reviewed: Oct. 18, 2009
I like the taste the honey added to the muffins. I didn't really like the consistency. They were very spongey. If I made again, I'd probably adjust to make sweeter.
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Cooking Level: Intermediate

Home Town: East Hazel Crest, Illinois, USA
Living In: Indianapolis, Indiana, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.55 star rating.
Reviewed: Oct. 7, 2009
These were delicious. I have never had cornbread this yummy before. The kids ate it all up!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.55 star rating.
Reviewed: Oct. 6, 2009
After trying three different corn muffin recipes I finally found one I like. These are a keeper. I used a can of corn based on other reviewers suggestions. I also used slighty less honey (basically b/c I ran out).
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The reviewer gave this recipe 4 stars. This recipe averages a 4.55 star rating.
Reviewed: Oct. 3, 2009
Delicious! Very sweet, but with the hot spicy turkey chili I made (Doc's Chili from Biggest Loser program), they were fabulous! I used 1 cup of canned corn, well drained, and that was good, but would have been great with the whole can (I needed a little corn for another recipe). These aren't for someone on a low calorie diet, but if you make mini muffins and restrict yourself to one, you can have decadent comfort food. Thanks Lisa K for posting this recipe!
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Cooking Level: Intermediate

Living In: Anchorage, Alaska, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.55 star rating.
Reviewed: Oct. 2, 2009
Delicious muffins! My only complaint is that the corn will get hard and nasty if you don't eat them the first day. Only make what you need, or freeze immediately to avoid this problem!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.55 star rating.
Reviewed: Oct. 1, 2009
I've been looking for a great cornbread muffin recipe and I think I have finally found it. Believe it or not I forgot to put the baking powder in! BUT they still baked nicely. They were pretty dense and not fluffy but they have a REALLY great flavor. I love my cornbread sweet and moist and this is both! I did use canned corn and I used whole milk! YUM
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.55 star rating.
Reviewed: Sep. 16, 2009
YUMMY!!! The only change I made was using canned corn. They were so good. I made a double batch and put the extras in the freezer and my kids love them in the morning for breakfast
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The reviewer gave this recipe 4 stars. This recipe averages a 4.55 star rating.
Reviewed: Sep. 14, 2009
Great taste, but a little dry.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.55 star rating.
Reviewed: Sep. 14, 2009
I reduce sugar in recipes whenever I can so I used 1/2 cup vs 3/4 cup. Instead of 1/2 cup of milk I used 1/4 cup of 1% milk and 1/2 cup light sour cream. I used fresh corn vs frozen. I did not precook the corn. I also added 1/4 cheddar cheese and fresh chopped chives. Family really liked them.
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Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA
Living In: Longmont, Colorado, USA

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