"A good cornbread muffin that can be frozen in bags and reheated as needed." — CHRISW
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1 3/4 cups
This was the best cornbread ever. I replaced the sugar with a 1/2 cup honey and cooked in a 9" greased and floured cake pan until a toothpick came out clean. Really, this was very good!
I followed the recipe to a "T" and found the muffins to be dry and tasteless
note that standard recipe makes 24 regular muffins, not 12
This is one of the best corn muffin recipes that I have tried. It is not dry and both my daughter and son-in-law really enjoyed these corn muffins.
I have never had my cornbread come out so well. My husband and kids just loved them. In fact my kids just ate the cornbread for supper -- now that is some good cornbread. I will never make it a different way again. This recipe is so easy that your children 3 & up can help put it together. --- Crystal
I needed at least 40 cornbread muffins for my daughter's classroom Thanksgiving feast. I doubled this recipe and got 41 muffins. I actually made it twice because the dog got to my first batch...she loved them. So did the kids in my daughter's class.
Best corbread muffins I have ever made (or had!) I have tried many recipes (especially with my mom being from the South), and have had a hard time finding a keeper. I added a little cheese, and they were very good ... but still would have been good without the cheese.
Fantastic recipe. I scaled the recipe amount to half, used an iron mold pan to make eight sticks, and it was PERFECT with vegetable soup. (One tip: If you use a heavy iron pan like I did, let them cool a couple of minutes before loosening with a butter knife.) Great taste, texture, and consistency. This one is definitely going in my notebook.
* Percent Daily Values are based on a 2,000 calorie diet.
Cornbread Muffins II
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 58
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