Reviewed: Nov. 19, 2006

mmm, these are delicious. second time around I added a little tabasco and nutmeg to cut the sweet just a little. they have a nice southwest, Fall flavor.

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hoosierstace

Cooking Level: Intermediate

Home Town: Newburgh, Indiana, USA

Living In: San Antonio, Texas, USA

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Reviewed: Nov. 10, 2006

Since I always use already-cooked canned corn in my cornbread recipes, I did the same with this, rather than frozen corn. Also per reviewer, DCGirlyGirl, I added a bit more milk. These were very good and went well with the Alaskan Salmon Chowder (from this website) that we had tonight. Thank you, Lisa K!

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LADYJAYPEE

Cooking Level: Intermediate

Home Town: Seattle, Washington, USA

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Reviewed: Oct. 31, 2006

Great very moist corn muffins! Almost a bit too sweet, next time I might cut back on the sugar. Ate them all in a day!

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Lila Mae

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Reviewed: Oct. 30, 2006

Delicious. I made the recipe "as-written" and they came out extremely moist and very flavorful, but not overly sweet. I made them for a potluck and received numerous compliments. Cornbread-type recipes can often be on the dry-side and crumbly, and these were neither. Leftovers were still delicious two days later after being warmed briefly in the microwave. Note: watch the baking time--like another reviewer mine came out a bit too brown on the bottom so I recommend checking them about 5 minutes before the recommended time and see how they're doing.

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Lorna

Cooking Level: Expert

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Reviewed: Oct. 26, 2006

These turned out delicious. I used a can of corn and 1/2 cup of evaporated condensed milk. Perfect. Thanks for the post.

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~TAYLOR~

Home Town: New Rochelle, New York, USA

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Reviewed: Oct. 19, 2006

Yum, Yum, Yum!! That sums up these corn muffins. This will be my cornbread recipe from now on. No more box mixes for me!! They were wonderful plain or covered in Honey Butter (from this site) as thequalitycookdotcom suggested. I will make these again!! Thanks!

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cookinme

Cooking Level: Intermediate

Home Town: Pittsburgh, Pennsylvania, USA

Living In: Washington, Maine, USA

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Reviewed: Oct. 17, 2006

Loved these - they came out perfect and I am not a baker! The addition of the corn kernels really make these something special. Thanks for the only cornbread recipe I will use from now on!

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Suemck

Cooking Level: Intermediate

Home Town: Plaistow, New Hampshire, USA

Living In: Amesbury, Massachusetts, USA

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Reviewed: Oct. 16, 2006

My oh my!!!! These are delicious - sweet and just dense enough. I couldn't stop eating them. Used a bit more corn and when slathered with Honey Butter (also from this site), they were like little bites of heaven. I served this with Portabella Mushroom Chili and seriously, they nearly outshined the main course!! Thanks much!

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Chikee

Cooking Level: Intermediate

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Reviewed: Oct. 11, 2006

Keep an eye on these because mine cooked faster than was said and burnt on the bottom! Given that they burnt on the bottom and this was my first attempt at made from scratch corn bread...I will need to adjust the cook time and try again before I can rate it justly.

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JamieLynn

Cooking Level: Beginning

Home Town: Columbus, Ohio, USA

Living In: Hampstead, North Carolina, USA

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Reviewed: Sep. 20, 2006

I have not had luck finding a good cornbread recipe and this one was AWESOME, defiantly worth keeping. They were very good and moist and my husband loved them also. Thanks Lisa!!

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Hailey

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Reviewed: Sep. 17, 2006

These were really tasty, and moist. If you are looking for a simple corn muffin recipe that is slightly sweet give these a try.

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texascook

Cooking Level: Expert

Living In: Denton, Texas, USA

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Reviewed: Sep. 17, 2006

muffins turned out gummy and not cakey or bread like. did i overmix or undermix it?? i used 1 3/4 cups canned whole kernels but i found it too much. next time i'll try 1 cup kernels. i also reduced white sugar to 1/2 cup

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V

Cooking Level: Intermediate

Living In: Manila, National Capital Region, Philippines

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Reviewed: Sep. 12, 2006

These were really good. I am only giving this 4 stars because they have to be eaten right away. Within a few hours after baking they were really hard, but popped into the microwave for a couple of seconds and they were fine. Yummy!

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J&A_MAMA

Cooking Level: Expert

Home Town: Galloway Township, New Jersey, USA

Living In: Sharon Hill, Pennsylvania, USA

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Reviewed: Sep. 12, 2006

Absolutely delicious!! I am not a huge fan of cornbread because its usually dry. This was so moist! I realized while I was mixing, my muffin pan had been borrowed to a friend. So I used a 8x8 pan. Still turned out wonderful.

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MISSER17

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Reviewed: Sep. 6, 2006

My husband loved these muffins. Now with sweet corn in season, I use that instead of the frozen as listed and it's delicious. Thanks for a wonderful recipe!

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TINAMAC808

Cooking Level: Intermediate

Home Town: Waynesboro, Pennsylvania, USA

Living In: Cobleskill, New York, USA

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Reviewed: Sep. 4, 2006

if heaven were a muffin, this would be it. i absolutely loved this recipe and will definitely make it again! the only adjustments i made were to the amount of sugar, using 1/2 a cup instead of 2/3. but other than that, this recipe is amazing. thanks, lisa!

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MS_JAMIROQUAI

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Reviewed: Jun. 22, 2006

I though they were really good! I actually added a little extra honey to the batter and when they were done, I topped them with butter and a little more honey to adda bit more sweetness. I didn't add corn though because i hate corn in my bread. REALLY GOOD!

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soccerSarah

Cooking Level: Expert

Home Town: Poughkeepsie, New York, USA

Living In: Battle Ground, Washington, USA

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Reviewed: Jun. 2, 2006

OK, I admit I have no idea what down home restaurant the recipe refers to, lol, but these were great. My 16 month old LOVED them, and I suspect that it's because they were sweet. I made the recipe exactly as written (I like to try it out as it's submitted first, so I can rate it accurately) and next time, I'll do as some others suggested and cut the sugar just a little--just to a half-cup. If my daughter still loves 'em, these will be five stars for me FOR SURE! Thanks for a very nice basic corn muffin recipe!

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JILLYH

Cooking Level: Expert

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Reviewed: May 11, 2006

I have been searching for the right corn muffin recipe for months and this is it! I wish I looked here first! The honey and kernel corn really do make the difference in this one. There is a nice texture and flavor to the finished product. This one is definitely a keeper. Thanks Lisa.

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aziffle

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Reviewed: May 1, 2006

These muffins were GREAT! So easy to make and so very tasty. As recommended in other reviews, I cut the sugar to 1/2 cup and thought they were just perfect!

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gagirl

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