Reviewer:

Reviewed: Nov. 23, 2010

This was a hit a our teacher appreciation luncheon-it went to quickly that I was asked if I would mind running back home to cook a double batch before the second wave of teachers came through to eat. I didn't have honey so omitted it, and used creamed corn. Got many raves.

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Reviewer:

Wainy

Cooking Level: Expert

Reviewed: Nov. 18, 2010

My whole family loved these. They are simple and quick to make and come out so moist and sweet, there is no need for butter or honey! Will definately make again.

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Reviewer:

shaunalee

Reviewed: Oct. 31, 2010

Delicious! I had some corn on the cob already cooked, so I just used those kernels. I also blended them up, so as to make them creamier, and it might have been over 3/4 cups. I made corn dog muffins out of these by pan frying a few hot dogs, slicing them diagnally(sp?) and putting them at the bottom of pan. Were sweet, corn tasting and everyone loved them!

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Reviewer:

Ama2lla

Cooking Level: Expert

Home Town: Daytona Beach, Florida, USA

Living In: Palm Coast, Florida, USA

Reviewed: Oct. 25, 2010

I am giving this a 4 because I used a boxed cornbread mix. I added 1 egg, 2/3 c milk, 2 Tbsp sugar, 3/4 c corn, and the green parts of 2 scallions. They tasted amazing but they baked kinda funny. Its almost like they had a blow out on the top! Next time I think I will add a touch more sugar.

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Reviewer:

JenToBeach

Cooking Level: Intermediate

Living In: Jacksonville, Florida, USA

Reviewed: Oct. 25, 2010

These were excellent right out of the oven and the same day as baking. However, once they get microwaved they aren't as good. The corn gets really chewy, not a good thing.

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Reviewer:

Jenny

Cooking Level: Intermediate

Home Town: Langley, Washington, USA

Living In: Everett, Washington, USA

Reviewed: Oct. 21, 2010

Way too sweet for my family. Very dense, unusual texture, but very moist. Not my favorite cornbread, but still tasty despite faults.

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Reviewer:

ChiefChef

Cooking Level: Intermediate

Living In: Dallas, Texas, USA

Reviewed: Oct. 16, 2010

I used a can of corn after drainng as others suggested and everyone loved the muffins! They asked I make them again 2 weeks later and I made them last night. We were out of honey so I substituted maple syrup and they liked them even more! I don't know of the maple syrup would do well with b-b-q and beans, but it added a comforting breakfasty flavor to our eggs and bacon.

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Reviewer:

elkdubes

Cooking Level: Intermediate

Home Town: Elk Grove, California, USA

Reviewed: Oct. 14, 2010

I'm pretty picky about cornbread and have only found a couple of recipes that I like. This was not one of them. I made a batch of these to compliment a crockpot of chicken chili for a group of 10 people. The chili was devoured but no one liked these muffins.

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2 users found this review helpful