Reviewed: Dec. 17, 2008

My kids loved the cornbread! I was out of muffin cups so I just made a pan of cornbread. Turned out great my kids ate it all that night. They have asked when I can make it again.

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Chrisitina Williams

Cooking Level: Expert

Home Town: Ada, Ohio, USA

Living In: Denham Springs, Louisiana, USA

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Reviewed: Dec. 14, 2008

Made this recipe on Friday for family and it was a hit. Cut down the sugar as some other reviews suggested, and they were plenty sweet. I used a can of creamed corn instead of whole kernels. Muffins were so moist and delicious.

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Amy

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Reviewed: Dec. 10, 2008

This was very good. Using tips from other reviews I cut the sugar in half and only used 2 tablespoons of honey. I doubled the milk because I didn't add the corn. I baked it in a 9x9 pan. It was dense yet soft and very good tasting. This will be a regular recipe for me.

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KAREN160

Cooking Level: Expert

Home Town: New Orleans, Louisiana, USA

Living In: Houston, Texas, USA

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Reviewed: Nov. 27, 2008

my bf LOVES it!!!!!!!!!!!!!!

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IMMRLO

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Reviewed: Nov. 26, 2008

I made these once before and everyone raves about them! I'm the only one in the family who is allowed to make cornbread. They're delicious!

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Anna

Cooking Level: Expert

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Reviewed: Nov. 24, 2008

I don't normally review recipes, but this one deserves it! My husband made these for us this weekend and they were wonderful. He did make a couple of small changes... First, being from Vermont, he used maple syrup instead of honey. Secondly, we had just a little creamed corn leftover in the fridge. He added about 1/2 cup to this recipe. The muffins probably came out a little denser, but they were so incredibly moist! We loved the little hint of maple syrup as well. Thanks for a wonderful new additon to our favorite recipes!

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Karen B.

Cooking Level: Expert

Home Town: Colorado Springs, Colorado, USA

Living In: Easton, Maryland, USA

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Reviewed: Nov. 22, 2008

Awesome reciepe but I use heavy cream and leave out the corn. (My kids didn't like the corn at all, but when I made it without they gobbled these up.)

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Mrs. P

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Reviewed: Nov. 18, 2008

Exactly what I wanted! Perfect to complement a dinner like Chili. Yum

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jen

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Reviewed: Nov. 16, 2008

I thought these were great, except they were a little dry. I used can corn instead of frozen and that part was great. Next time, I'll add some heavy cream or a bit more milk so they will be more moist. Thanks!

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SliSli

Cooking Level: Beginning

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Reviewed: Nov. 14, 2008

Very Yummy! Make with 1 14oz of canned corn. To make mini muffins, in a 24 count pan bake for 12 minutes at 375 deg.

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Kellie

Cooking Level: Intermediate

Home Town: Spokane, Washington, USA

Living In: Hershey, Pennsylvania, USA

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Reviewed: Nov. 3, 2008

This is a GREAT recipe! Made it for a family potluck, a double batch for 10 people, and they ate it ALL! I followed the recipe exactly except for the corn. I used plain, whole-kernel canned corn instead. I also used a electric hand mixer to cream the wet ingredients and mix the additions until I got to the corn and milk, which I mixed in by hand. I put the double batch in a 9X13 cake pan and in the 400 degree oven for about 40 minutes and it came out perfect and moist, and not too dense. It was an instant hit.... everyone said, this is GREAT... that recipe is a KEEPER! This IS my cornbread recipe. {Perfect with chili, too!)

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klands

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Reviewed: Oct. 24, 2008

Great recipe! Really good. I opted out for the corn kernels but the hubby wants to try it with next time so I think we will

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Sarah

Cooking Level: Beginning

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Reviewed: Oct. 12, 2008

i got lots of compliments on this recipe. moist with a touch of sweetness. definitely would make again.

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kshonts

Cooking Level: Expert

Living In: Colorado Springs, Colorado, USA

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Reviewed: Oct. 1, 2008

i give it a 4 because some kids liked it some didn't although I am not sure I can fairly rate it. I did use 1/2 flour and 1/2 wheat. I don't know that I'll do it again, I also accidentally lowered the sugar but doubled the honey. It was way too sweet. But then again, the ones who liked it ate 3-4 pieces so something was right.

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special lady

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Reviewed: Sep. 28, 2008

love it. yummy.

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pinkjoyce914

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Reviewed: Sep. 22, 2008

Very moist and soft. Not dry and crumbly like cornbread can get. I made a vegan version because of a dairy allergy in the family- margerine and soy milk in place of butter and milk. I also used canned corn instead of frozen- about a half of can. Not many recipes are easy to convert from dairy so that's why I picked this one. It was delicious and easy, easy!! I'll definitely make it again.

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oquedoque

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Reviewed: Sep. 22, 2008

Found this recipe looking for something to serve with chili that wasn't a standard cornbread mix. My mom always makes really sweet tasting cornbread, which made me want to try this. The only variation I had was using cake flour to use the last of it up & they came out very moist & fluffy. This recipe DOES COME OUT pretty sweet tasting --so some might want to scale the sugar back a little if they're not looking for a very sweet tasting bread. This recipe turned out great and everyone who tried them loved them. I'll definitely make them again and again.

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Jason

Cooking Level: Intermediate

Home Town: Kalamazoo, Michigan, USA

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Reviewed: Sep. 19, 2008

This came out good.A little sweet I thought. Will use less sugar next time. Thanks for the recipe.

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SUSIETHEREALTOR

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Reviewed: Sep. 3, 2008

These were VERY VERY dense. I followed the recipe exactly, except I used 4 mini loaf pans to cook them in. It took about 30 minuted for them to cook, and when we were eating them, my husband said they were more like a pound cake. They tasted pretty good, though, hence the 3 stars.

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