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.

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Rachelle

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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.

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purple_inferno

Cooking Level: Intermediate

Home Town: Toronto, Ontario, Canada

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Reviewed: Feb. 26, 2009

These are really tasty. They are pretty sweet, next time I will cut down on the sugar. They also didn't rise very much, they are very flat but it didn't affect the taste, maybe I need new BP. I also used whole wheat flour instead of white flour. Overall pretty good.

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GEORGESGIRL99

Cooking Level: Expert

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Reviewed: Feb. 22, 2009

I had to scale down the recipe by half, but these were the best tasting corn muffins that I have ever eaten. They were really moist. Just the way that I love them. My boyfriend/husband is already asking me when I am making them again. LOL

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SHAY10

Cooking Level: Intermediate

Home Town: Fostoria, Ohio, USA

Living In: Bowling Green, Ohio, USA

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Reviewed: Feb. 16, 2009

I thought they turned out good, but I would have liked them to taste more like corn. I think I would add more cornmeal and less flour next time.

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Isabelle

Cooking Level: Intermediate

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Reviewed: Feb. 9, 2009

Awesome! To the reviewers who didn't care for them, I say, Your Loss. Try following the recipe exactly and let the corn thaw. These were delicious!

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the cookie babe

Cooking Level: Intermediate

Living In: Philadelphia, Pennsylvania, USA

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Reviewed: Feb. 5, 2009

I will never be allowed to make jiffy again. These were absolutely AMAZING. If you aren't a corn bread person you will be after these. I did skip the corn because I just felt it was weird with corn.

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mcs091004

Cooking Level: Intermediate

Home Town: White Lake, Michigan, USA

Living In: Waterford, Michigan, USA

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Reviewed: Feb. 2, 2009

Made these with chili for the Super Bowl - though the chili got rave reviews, these muffins stole the show!! My friends agreed they were better than our fave cornbread from a local restaurant. I used only 1/2 C sugar and they were still pretty sweet, but that was not a bad thing! Might try just 1/3 C sugar next time, though. The frozen corn kernels were an awesome addition. I also subbed in vanilla soy milk for the milk and added a bit extra as others suggested - they were nice and moist and I know my friends and hubby will be requesting these often!!

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Jenn

Cooking Level: Intermediate

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Reviewed: Feb. 1, 2009

I'm giving it three stars ONLY because it wasn't "gritty" like I'm used to. HOwever, the flavor was good. I thought it was a cross between bread and cornbread. thanks.

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NAGGIE1

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Reviewed: Jan. 26, 2009

I use this recipe exclusively for cornbread now. The whole family loves it! It's also very versatile, and there is quite a bit of wiggle room in this recipe - I have used whole wheat flour, canned corn, creamed corn, and it always turns out great. Also, I love using this recipe as a topper for chicken pot pie. Delicious!

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smileymom

Cooking Level: Intermediate

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Reviewed: Jan. 26, 2009

These were wonderful! I modified them a tad..ran out of honey so used raw sugar instead & being a non dairy person, used vanilla soy milk. Moist and tender. Thanks for the recipe!

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VinoBistro

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Green Bay, Wisconsin, USA

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Reviewed: Jan. 24, 2009

I added crushed pineapple instead of the corn, I put all the wet ingrediants in the blender , then folded in the dry ingrediants (I had to hide the pineapple from my son!!) It went wonderfully with my spicy hot carribean wings !! thanks

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Didgens

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Reviewed: Jan. 23, 2009

Wow!! This cornbread was the best I have ever had...really addictive. If you like sweet cornbread then look no further, this is THE recipe.

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aimee613

Cooking Level: Expert

Home Town: Savannah, Georgia, USA

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Reviewed: Jan. 17, 2009

I followed this recipe except I used self-rising flour so I omitted the salt and baking powder. I also used one can of cream corn. Turned out Great!!

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mary

Cooking Level: Intermediate

Home Town: Berkley, Michigan, USA

Living In: Sterling Heights, Michigan, USA

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Reviewed: Jan. 12, 2009

I have never cooked cornbread before...this was simple! My family LOVED it! It tasted like cake! I was a hero!

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Tim's Sweetheart

Cooking Level: Beginning

Living In: Houston, Texas, USA

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Reviewed: Jan. 10, 2009

Loved this! Made exactly as the recipe stated. Used whole wheat flour though. Very sweet though. No need to add honey while eating! Next time I will probably cut down on the sugar.

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MAJORMOMMY2

Cooking Level: Intermediate

Living In: Colorado Springs, Colorado, USA

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Reviewed: Jan. 3, 2009

Very good muffins. Love the actual corn inside it. Only comment is that it is a good idea to add a little extra moisture--I usually just add a bit more milk (around 1/4 cup). Otherwise, it is my favorite cornbread recipe!

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Rebecca

Cooking Level: Intermediate

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Reviewed: Jan. 2, 2009

My first attempt at cornbread - perfect. Will be making this one a lot!!

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ADREEDER

Cooking Level: Expert

Home Town: Belpre, Ohio, USA

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Reviewed: Dec. 25, 2008

Great recipe! - Although a bit too sweet for me. Next time I am going to cut back on the sugar and honey.

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Monkey

Cooking Level: Beginning

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Reviewed: Dec. 18, 2008

We used canned corn instead of frozen and added in some garlic. They were pretty good- moist and sweet. Usually, I drizzle honey over cornbread muffins before eating them, but these ones certainly didn't need any.

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