Reviewed: Jul. 26, 2009

Very good recipe for muffins. Fluffy, sweet and yummie corn taste. I did use canned corn like mentioned in another review. Tasted great... Kids loved it.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Petra

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

Reviewed: Jul. 20, 2009

I followed this recipe exactly as it said. I don't know why everyone is giving it 5 stars. I find it very bland. I would not make these again.

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

Reviewer:

SMURFF30

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

Reviewed: Jul. 15, 2009

I used Silk brand soy creamer instead of the milk as I cannot have dairy and the result was the most scrumptious corn muffin, so very good. I also used canned corn instead of the frozen. They were a little sweet as other reviewers have suggested and definitely will decrease the amount of sugar next time or better yet use all honey instead of sugar. My muffins were very dense but also very moist and Oh so good with the Silk soy creamer

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

Reviewer:

BonnieLenae

Living In: Tualatin, Oregon, USA

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

Reviewed: Jun. 24, 2009

A little too sweet but overall very good. Will make again but with less white sugar.

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

Reviewer:

NDG1974

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

Reviewed: May 24, 2009

SO good, my family loves these. Just like the cornbread at Black Eyed Pea. Just be sure to thaw the corn in water or it will be chewy...

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

Reviewer:

ZhiHeather

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

Reviewed: May 6, 2009

Have made this recipe a couple of times. First in a cast iron skillet (however it never got done in the alloted time and was always raw in the middle), and then as muffins like the recipe called for. That was the way to go... This in an absolutely incredible recipe. Definite do over and over and over.

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

Reviewer:

NORTHWESTMOM

Cooking Level: Expert

Home Town: Kodiak, Alaska, USA

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

Reviewed: May 6, 2009

YUM! YUM! These were delicious and moist. I made mine with corn syrup( in place of the honey) and no sugar because I prefer savoury corn muffins. However, next time I will add more corn syrup. This was pretty good, thanks :)

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

Reviewer:

thecookiemonster

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

Reviewed: Apr. 30, 2009

I tried this last night and my fiance and I both love it! It was the first time I'd ever made cornbread from scratch, and I couldn't have been more pleased. I didn't have any corn cornels, so I just cut that. Everything else I kept the same. Thanks for a great recipe, I'll use it all the time!

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

Reviewer:

Christine

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

Reviewed: Apr. 21, 2009

These are excellent! I use canned corn & chop them up a little before adding them into the batter. I also soak my cornmeal in about 1/4c of milk for at least 1 hour. It seems to keep them moist...or it could be my imagination. LOL! I use Kauai Honey which makes a HUGE difference in flavor. I tried using the regular Honey in the bear bottle & the taste was just not the same! So if you can, use a better quality honey. Great with Chili...You never need to slather butter on these muffins!

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

Reviewer:

FHIEDA

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

Reviewed: Apr. 20, 2009

These were excellent!! I used splenda instead of sugar as i was having a diabetic guest; and they turned out perfectly!!

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

Reviewer:

breese

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

Reviewed: Apr. 10, 2009

If I could have given these a 4.5 rating, I would have. They were not quite a 5, but better than a 4. Best corn muffin recipe that I have found yet. Batter was thick, so I added a bit more milk - turned out just fine. Also omitted the corn, because I didn't have any and didn't feel like running to the store.

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

Reviewer:

sand0113

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

Reviewed: Apr. 9, 2009

I really enjoyed these muffins. They were very sweet, but that's how I like them. I even overcooked them a bit and were still moist and chewy.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Crystal Dawn

Cooking Level: Expert

Living In: Lacey, Washington, USA

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

Reviewed: Mar. 26, 2009

Have now made these DOZENS of times! Just now reviewing as I cut into cubes for oven toasting, and can't quit eating them! DOUBLED the recipe, and WHOLE grains am I, so ground whole oats to make half the flour amount, and used white flour for the rest. Added 1 T. ground flax seed, and CUT THE SUGAR down to 1/3 c. for a DOUBLE RECIPE! NO KIDDING, and they are STILL killer sweet from the amount of honey in recipe! AS well, I did cut butter to 1/4 c for a DOUBLE RECIPE, and made sure I didn't fully drain the corn so recipe would suffer from the smaller amount butter! GREAT ALL AROUND RECIPE! MAKES WONDERFUL CROUTONS, which last longer than a loaf around here!

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

Reviewer:

Dedra

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

Reviewed: Mar. 23, 2009

I really liked these. I didn't have any honey so I didn't put any in. They weren't too sweet at all. They were quite tasty. My three year old had three of them, I think he thought they were cupcakes because of the shape. I was thinking maybe next time I'd use low fat margarine for less calories so i can eat more..

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

Reviewer:

LRoecker

Cooking Level: Expert

Home Town: Logan, Utah, USA

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

Reviewed: Mar. 20, 2009

These were too sweet for me to think of them as cornbread, although they were tasty and very moist. Next time I'll reduce, or maybe leave out altogether, the white sugar.

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

Reviewer:

marigaux22

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

Reviewed: Mar. 16, 2009

These were really great muffins, but I felt it was more cake-like than the cornbread muffins I'm used to. I mean, I LOVE cake, but not until after dinner. Next time I'll add less sugar and honey, that will probably make it perfect. I'll try creamed corn too...mmm...I can taste it now!

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

Reviewer:

CASSEROLECOOK

Cooking Level: Beginning

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

Reviewed: Mar. 4, 2009

I replaced the milk with buttermilk. These turned out fantastic.

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

Reviewer:

Kangal Gal

Cooking Level: Expert

Home Town: Palmerton, Pennsylvania, USA

Living In: Laconia, New Hampshire, USA

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

Reviewed: Mar. 2, 2009

Thank you so much for this recipe! It's so easy to make and they are the best corn muffins I ever tasted. I've made these for my ladies Bible study and everyone loved them! My whole family loves them and like I said fast and easy to make! I make them with the canned corn but I use the kernels when I know they will all be eaten the same day. If I make them just for me and my husband I leave out the kernels because after a few days the kernels get sticky. They taste great with or without them! Thank you again. :)

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Helen

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

Reviewed: Mar. 1, 2009

Awesome, easy to make recipe. I substituted can of corn for frozen corn. One recipe fills a 24-mini muffin tin. Bake for only 18 minutes for the smaller tin.

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

Reviewer:

Rachelle

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

Reviewed: Feb. 27, 2009

These were pretty tasty and plenty moist. I don't like my corn bread 'too' sweet so I halved the sugar and added 2 tbs honey and the sweetness was perfect. I sprinkled grated sharp cheddar on the tops. I will be making these again.

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

Reviewer:

purple_inferno

Cooking Level: Intermediate

Home Town: Toronto, Ontario, Canada

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

Cornbread Muffins I

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

My Recipe Box (0)

Something worth saving?

Most Popular Blogs

Recently Viewed Recipes

Top Searches

Email or User Name	Password (forgot?)

Remember me? Join for FREE!