Reviewed: Oct. 28, 2007

about 15 min in, i checked them and they looked a bit too crunchy on the outside, so i covered them with foil and put them back in for another 10-15 min. the result-crusty outside and moist inside! absolutely delicious!

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aggiex801

Cooking Level: Intermediate

Home Town: Milwaukee, Wisconsin, USA

Living In: Berwyn, Pennsylvania, USA

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Reviewed: Oct. 24, 2007

Wow! A recipe that my whole family likes and I even used some whole wheat flour. Very impressive. I used 1 cup whole wheat, 1/2 cup white, regular cornmeal, and then increased the milk to 3/4 cup to compensate for the whole wheat. This will be my only recipe for cornbread muffins from now on! We all love the corn kernels and I also used a can of drained corn rather than frozen - thanks for the tip.

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Aprille

Cooking Level: Beginning

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Reviewed: Oct. 17, 2007

This was a great cornbread recipe! The only thing I didn't really care for were the whole pieces of corn. It gave it a strange texture in my opinion.

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twintoddlers

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Reviewed: Sep. 29, 2007

this was pretty good, but i need to change it because it isnt the consistency i want it to be. im thinking less honey this time (half a cup is a lo9t of honey!) and then more cornmeal, less flour? but very good and very sweet! edit: the second time i made this, i knew i wanted a thicker cornbread, like the one at sonny's bbq. so i increased the cornmeal and the milk and decreased the honey and the flour to my own tastes, and it was a billion times more my taste and perfect. i plan on making these in the future until im old and a granny :)

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Crystal

Cooking Level: Intermediate

Living In: Gainesville, Florida, USA

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Reviewed: Aug. 26, 2007

Love this recipe. The only thing I did differently, out of personal preference, was to use about a 1/4 cup extra milk, and to soak the cornmeal in the milk beforehand to take the edge off the sometimes crumbly texture dry cornmeal seems to add. I'd originally only intended to soak it for an hour, but ended up leaving it overnight. Wonderfully tender. I also found that a dash of cinnamon adds a really nice spice to the sweetness.

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Sarah Wiebe

Cooking Level: Intermediate

Living In: Winnipeg, Manitoba, Canada

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Reviewed: Jul. 18, 2007

This has to be my families favorite cornbread recipe I have ever tried, including family recipes!!! This was super moist and just the right sweetness....I made it to go with a potroast dinner......tonight I made it to go along with chili.....I made a huge batch of it with the potroast ( pans ) and it was gone in no time!!!

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Lisa

Cooking Level: Expert

Home Town: Williamstown, Vermont, USA

Living In: Cape Coral, Florida, USA

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Reviewed: Jul. 7, 2007

I was really excited to try these muffins because I've been wanting to make muffins with the actual corn kernels for a long time. I was disappointed. I just didn't really like the texture, kernels were sort of chewy (I used frozen corn). The taste was fine.

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FieldGreens

Cooking Level: Intermediate

Home Town: Newcastle, California, USA

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Reviewed: Jun. 18, 2007

These were just too sweet for me. I'm going to cut down on the sugar and see how it works out.

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elusivek

Cooking Level: Intermediate

Living In: Goffstown, New Hampshire, USA

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Reviewed: Jun. 3, 2007

love the hint of sweetness from the honey. i just drained canned corn to use, kept the muffins moist. i used mini muffin tins and they were eaten up really quick

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sremps

Cooking Level: Intermediate

Home Town: Winnipeg, Manitoba, Canada

Living In: Calgary, Alberta, Canada

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Reviewed: May 17, 2007

These are sooooo good! They are very sweet but I am a sweets-a-holic so LOVED them. In fact I couldnt stop eating them!!! I used fresh corn, which I husked, and cooked in the microwave for 7 minutes. I also had to add a little more milk than the recipe said because it looked way too thick. They were done in 20 minutes. LOVE IT_THANKS!!!!

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AJORJORIAN

Cooking Level: Intermediate

Home Town: Sarasota, Florida, USA

Living In: Apopka, Florida, USA

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Reviewed: May 3, 2007

My husband made these and they were fantastic! They're very sweet and not too 'corny'. I used the food processor to chop the kernels of corn up. Yummy!

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Kristi Plogsted

Cooking Level: Intermediate

Home Town: Burlington, Kentucky, USA

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Reviewed: Apr. 17, 2007

Great receipe!!! I tend to add a little more honey and less flour

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trbm

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Reviewed: Mar. 11, 2007

Delicious... I've never tasted such sweet cornbread. It baked up super quickly and tastes, smells, and looks like a gourmet dish.

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sushi bunny

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Reviewed: Feb. 25, 2007

My husband loved these. They were awesome!Thanks

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Lysa

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Reviewed: Jan. 24, 2007

Well, I have to say that today I tried two different recipes and this one is a keeper! No baking powder aftertaste, not crumbly, sweet but not too sweet. I made half the batch with corn (from a can) and half without. Both were wonderful. I am serving chowder for a ladies luncheon in a couple of days and will use this good recipe for delicious muffins. I know it will be a hit! Thanks

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Nisey

Cooking Level: Expert

Home Town: Chicago, Illinois, USA

Living In: Boring, Oregon, USA

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Reviewed: Dec. 18, 2006

Definetly needs more milk than the recipe calls for - the recipe as written is very thick. Without the extra milk, they were a little dense. With the extra milk, they're moist and delicious! Cut the sugar to 1/2 though.... I have a sweet tooth so I didn't listen to the advice in the reviews, but they mean it... cut the sugar.

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legali

Cooking Level: Intermediate

Home Town: Walnut Creek, California, USA

Living In: Harrisburg, Pennsylvania, USA

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Reviewed: Dec. 16, 2006

I just baked 3 different corn muffin recipes from this website, and compared to the other 2 recipes and compared to my normal recipe, this recipe is a big disappointment. These muffins are way too sweet, and have an aftertaste like shortbread (because of the butter and sugar combination). They're not what cornbread should be (in my opinion), although they have a lot of flavor. They did have a good texture inside, and did rise nicely though.

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succeed2

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Reviewed: Dec. 15, 2006

I think these are the best corn muffins ever! They have just the right amount of sweetness.

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MVPhelan

Cooking Level: Intermediate

Home Town: Darby, Pennsylvania, USA

Living In: Edgewood, Maryland, USA

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Reviewed: Dec. 7, 2006

Yum! We all loved these, including my picky two- and five-year olds. They are quite sweet, so if that's not what you're looking for, reduce the sugar. I used a half-recipe and made 20 mini muffins with about 10 min. baking time.

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