WOW!!! This recipe was great. I followed the ingredients exactly with one exception: I melted the butter like other reviewers have suggested. The only other change I made was to bake them in my convection oven at 350...I usually like to bake bread at a lower temp for a little longer so that it cooks all the way through without burning the crust. When I mixed all the ingredients together, I thought I had done something wrong because the mixture was really thick. But they turned out perfect. My package of frozen corn was 16 oz, so i just tried to measure out half. That came to be about 1.5 cups of corn for me. I think next time I will use 2 cups. As another reviewer said, the corn really adds something special to this recipe. Also, other reviewers have said that these muffins are cake-like. Well, they are, but not overly so. Anyway you slice it, in my house, that's a good thing. They were definitely sweet and we loved them...Kinda like your grandmother from the South would make. If, however, you don't like sweet cornbread, I might suggest cutting the sugar some, but leave the honey. It makes the flavor unique. I served these with sweet cinnabutter, but we didn't need it. These muffins are both sweet and moist enough to stand alone! Great recipe! Thanks for sharing. Oh yeah, one more thing: I made 6 giant muffins instead of 12 regular sized ones...ENJOY!
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