Reviewed: Aug. 18, 2008

This recipe was great even without adding the corn! Nice and sweet.

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Reviewed: Aug. 18, 2008

I didn't really care for the texture of these muffins and they weren't sweet enough. As a base recipe it's OK, but I'd have to add quite a bit to it so that it was sweet and moist enough for my liking.

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lilranda

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Reviewed: Aug. 15, 2008

We skipped the corn, and these were still awesome! Thanks for sharing.

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NV4X4GAL

Cooking Level: Intermediate

Living In: Reno, Nevada, USA

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Reviewed: Aug. 5, 2008

I'm not a big cornbread fan but made this for my mom who is - and it was a great recipe! I used fresh corn shaved from the cob and baked in a 9 X 13 pan rather than making individual muffins. The baking time was approximately the same. Fresh out of the oven the cornbread was delicious, the perfect amount of sweetness. However, I only gave the recipe 4 stars as the next day the cornbread was crumbly and dry.

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Violet

Cooking Level: Intermediate

Home Town: San Diego, California, USA

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Reviewed: Aug. 4, 2008

These muffins were great! So moist and sweet, they are like they're little own dessert! I used the canned corn like some of the reviews, it was a little too much chunckiness for me. Next time I will use creamed corn. Will make again!

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NURSEGIRL

Cooking Level: Expert

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Reviewed: Jul. 23, 2008

These were super yummy! I cut back on the sugar to 1/2 cup and added some chili powder and some cayenne for a little more flavor.

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FloydsMom

Cooking Level: Intermediate

Living In: Fayetteville, North Carolina, USA

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Reviewed: Jul. 23, 2008

I was quite disappointed with this recipe. It sounds like a winning combination of ingredients but mine turned out dry and very dense even warm from the oven. They did have a very corny taste though.

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born2bake

Cooking Level: Expert

Living In: Cambridge, Ontario, Canada

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Reviewed: Jul. 14, 2008

WOW! these were excellent and i will definitely make them again. my husband grew up on a farm and i dont like or cook corn nearly enough for him. this one was for sure a winner for both of us.

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Rachel

Cooking Level: Intermediate

Living In: Clonmel, County Tipperary, Ireland

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Reviewed: Jun. 23, 2008

These were easy and yummy, however not what I consider actual cornbread. They were very sweet (if I make them again I'll cut the sugar in half) and leaned too much on the flour side so that it was more cakey than corny.

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BizzyLizzy

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Reviewed: Jun. 15, 2008

I did cut back the sugar per other reviewers suggestions (used 1/2 c). I thought they were plenty sweet and the full amount of sugar called for would have been too much. This recipe made a lot of batter, I ended up having to fill the muffin cups up more than the usual 2/3 full, they were filled to the tops, I baked for 18 min. and the bottoms burned, (could have been my oven). Overall good taste, but my boyfriend was freaked out by the pieces of corn, and wouldn't eat more that one, I will make again w/out the corn as I liked the flavor, slightly sweet and moist.

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j.love

Cooking Level: Intermediate

Home Town: Charlevoix, Michigan, USA

Living In: Las Vegas, Nevada, USA

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Reviewed: Jun. 14, 2008

Wow! These are fantastic! Giving 4 stars because of the mods I made: 1/2 cup sugar, 1% milk, margarine instead of butter, and 1 can of corn instead of frozen. These came out beautifully after 20 mins in the oven. I've never made any type of cornbread muffin before (have had them a lot and love them though!) but I will a lot more now that I found this recipe!

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sixkyej

Cooking Level: Expert

Home Town: Virginia Beach, Virginia, USA

Living In: San Diego, California, USA

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Reviewed: Jun. 4, 2008

Would give 5 stars but wish it were a little more fluffy than dense.

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Kim

Cooking Level: Intermediate

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Reviewed: May 14, 2008

These corn muffins are fantastic! They're moist, a little sweet( I reduced the amount of sugar to 1/4 cup as others had recommended), and easy to make. I've tried other recipes and they always come out dry and/or bland. These were great! I'm definitely using this recipe again.

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catg_79

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Reviewed: Apr. 27, 2008

This receipe was delicious,I used loaf pans,extra milk to be moist because cornmeal soaks up liquid and less sugar and it turned out perfect,it was extra special with the corn kernels.

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Chantilly

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Reviewed: Apr. 23, 2008

The corn in these turned chewey after the first day. I like sweet cornbread and this just was not what I was looking for.

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Liz

Cooking Level: Intermediate

Home Town: Boise, Idaho, USA

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Reviewed: Apr. 12, 2008

One word - fantastic!!! This is our new favorite sweet corn bread! :)

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mamaflee

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Reviewed: Apr. 3, 2008

these are amazingly delicious. i was looking for a corn muffin recipe with real corn that wasn't dry as dust and these were perfect. for a moist, sweet, corn-included muffin, these are worth washing the tin for!

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caitlinleah

Cooking Level: Expert

Home Town: Reading, Pennsylvania, USA

Living In: Chicago, Illinois, USA

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Reviewed: Apr. 1, 2008

Not at all like cornbread--next time I'd use more cornmeal and less flour. These muffins were tasty enough, but I wanted cornbread and these did not deliver. Also, I always add frozen corn to my cornbread, but this recipe calls for way too much. Cut the corn in half and it would be much more pleasant.

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Nicole H.

Cooking Level: Intermediate

Home Town: San Diego, California, USA

Living In: Pasadena, California, USA

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Reviewed: Mar. 21, 2008

I love this recipe! This was the first time in many moons that I made muffins from scratch and it was really simple... a great compliment to my beef stew. I made some basic exchanges to suite my needs. I used splenda instead of sugar, egg substitute instead of real eggs, 2% Milk, and creamed corn instead of frozen. This is definitely a muffin of substance and man was it gooood!

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