The reviewer gave this recipe 3 stars. This recipe averages a 4.56 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 4.56 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 4.56 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 4.56 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 4.56 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 4.56 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 4.56 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 4.56 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 4.56 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 4.56 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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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Sep. 7, 2009
I had two extra cobs of corn, and in a family of 5, that's not enough to go around, so I looked in my recipe book for something that used just shy of a cup of corn, this was it. The muffins came out a tad dark because I don't use papers on muffins (personal preference) so next time I'll take down the cooking time. Inside, they were moist and perfect. Even the ones that were left out on the counter overnight were very dense and moist in the morning. I was very pleased. They were sweeter than most corn bread I make, but since they were made as a side to my husband's chilli, the sweetness was a nice counterpoint to the salt and spice.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Sep. 7, 2009
Made these to go along with Alton Brown's RED BEANS AND RICE recipe from over on the FOOD NETWORK. Was a big success at the monthly food club!The muffins went very fast, all 4 dozen of them!!!
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Cooking Level: Intermediate

Home Town: Tacoma, Washington, USA
Living In: Keaau, Hawaii, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Aug. 28, 2009
I cut the amount of sugar to 1/3 cup, used fresh corn that I removed from the cob, and made into mini muffins to serve with a salad (Blueberry walnut salad)for a tea. Everyone enjoyed them. I cooked the mini muffins for 15 minutes - it made 3 dozen. The leftover are yummy too.
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GEM
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The reviewer gave this recipe 4 stars. This recipe averages a 4.56 star rating.
Reviewed: Aug. 27, 2009
These were very good. I put less sugar and honey than the recipe called for because we were eating them with Cowboy Hash. However, they are sweet enough to enjoy as breakfast muffins. The family gives it two thumbs up!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.56 star rating.
Reviewed: Aug. 26, 2009
This is a great recipe, but with some changes. I leave out the honey - otherwise it is too sweet. And I make it with 1/2 cornflour & 1/2 cornmeal, plus 1/2 cup more milk, or else it it gritty. It also needs more baking powder (3 tsp) so it is not too dense. Some other substitutions I have used that have turned out great are replacing 1/3 cup of white sugar with brown, and replacing 1/2 cup of the all purpose flour with 1/2 cup of whole wheat pastry flour. When I make them with the above changes, they are soft, moist, and delicious!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Aug. 19, 2009
I always have to make these corn muffins when my sister comes over. They are her favorite and she will not accept any others! They make a pretty good size batch so I freeze the extras. They reheat beautifully in the oven.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Aug. 12, 2009
Very good! I used can corn and decided to add some shredded cheese. Turned out delicious!
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Aug. 7, 2009
Yummy muffins. Used 1 can of corn instead of frozen corn made about 15 muffins. Will be great with chili.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Jul. 28, 2009
These muffins are absolutely delicious. My first time making anything corn bread and i have to say I'm very happy i picked this recipe. Instead of milk, i used half and half. I also replaced the frozen corn for canned corn. The muffins turned out so moist and good. ( I'm having one right now!)
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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Jul. 27, 2009
Very good and so easy to make. I used canned corn. I loved the amount of sweetness in these.
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Cooking Level: Expert

Home Town: Miami, Florida, USA
Living In: Auburndale, Florida, USA

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