Reviewed: Oct. 31, 2009

I read all the other reviews and then took some advice from several and added a bit more sugar and 1 tsp of chili powder. These muffins are excellent and were a real hit at our house. And what is more...they are lovely and moist the next day. I'll certainly be making them again.

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Jean

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Reviewed: Oct. 17, 2009

This was the first time I have ever made cornbread of any kind. They turned out really well, but weren't quite what I was expecting. I was thinking of something a little more textured I guess - similar to cornbread muffins I'd had during university. Anyway, these are good and moist and a beautiful colour. They are maybe a tad bland - I might try honey next time instead of sugar to see if that changes the flavour and how. I greased the pan with lard and they popped out of the muffin tin really well. Also I had no buttermilk on hand so I made my own - 2 cups milk + 2 tbsp white vinegar, a bit of salt and pepper - mix and let sit at room temperature for 15 minutes. All in all, a good recipe! I will try some others to find something with a different, less "fine" texture - but I will keep this too. It can't hurt to have multiple varieties of cornbread, can it?

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Sabina82

Cooking Level: Intermediate

Living In: London, Ontario, Canada

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Reviewed: Oct. 13, 2009

these corn bread muffins were terrific. thanks for the recipe!

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heather

Cooking Level: Intermediate

Home Town: Whitney, Pennsylvania, USA

Living In: Latrobe, Pennsylvania, USA

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Reviewed: Sep. 16, 2009

These were good with the 1-2-3 Vegetable Chili I had for dinner. But by themselves they're a little bland. I liked the texture though. It made 16 muffins and 2 small pans of miniature muffins.

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ToughCookie

Cooking Level: Intermediate

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Reviewed: Aug. 13, 2009

These tasted just okay. The batter is so liquidy and they didn't rise well...and the final texture was not really like any cornbread I've ever had. More spongy, kind of weird. That being said, my kids loved them and they went well with my beans and ham, but I'll be trying other cornbread recipes.

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REBEKAHMO

Cooking Level: Intermediate

Home Town: Springdale, Arkansas, USA

Living In: Hampton, Virginia, USA

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Reviewed: Aug. 5, 2009

Yum! Yum! This cornbread recipe was great with the slow cooker beans and pork! The buttermilk makes them so moist you don’t need butter... I have tried variations of cornbread recipes, but this one tops them all! I used a 13 x 9 and came out with close to 18 squares. Also is great with jam as a desert! Great job!

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Lovin'Life

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Reviewed: Jul. 27, 2009

I was not very impressed. It makes way more than 12 muffins and they did not rise very well. They were dense and kind of chewy instead of light or crumbly like traditional corn bread muffins. Jiffy is much easier and has a superior taste and texture.

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alaska

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Reviewed: Jul. 26, 2009

AT first I was uncertain about the consistency of the finished(batter) product..and ( I do Agree with a prior review that this recipe can be more than a dozen... I myself had yielded 18) i poured the somewhat thin batter into my buttered muffin cups( no paper cups) and "voila....beautiful..golden.. buttery crispy bottomed ..soft tender ..flavorful...I was Impressed...I had made a large pot of my homemade Chili..what a delightful accompaniment....very balanced flavor without too much sweet and great texture...(those who say it is is dry are way off....the texture is just right for a cornmeal treat) well done..

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ChicagoGirl

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Reviewed: Jun. 4, 2009

I followed the recipe exactly, and I have to say I loved them. I made a batch of muffins, and then I also used the recipe to make a loaf of cornbread as well. The muffins I had to take out after 10 minutes, as they were starting to burn, and the loaf took about 20 minutes. Between myself, my 2 year old, and her father, both were gone in less than 24 hours.

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april3084

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Reviewed: May 25, 2009

My husband is wheat and egg intolerant so I modified the recipe. Instead of 3/4 cup flour I used 3/4 cup brown rice flour and to replace the 2 eggs I used 1 over ripe banana and 1/4 c. applesauce. The muffins rose beautifully and he rated them 12 out of 10!!!! He doesn't want me to change the recipe however I may replace the vegetable oil with applesauce next time around to make the muffins lower in fat. We both loved the muffins and the 15 I made were gone by the end of the night!!

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twinboys

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Reviewed: Mar. 31, 2009

This was the best cornbread muffin recipe that I have ever made or had! I was just so surprised because the batter was very, very liquid and I had no idea how it would turn out. I made them with my toddler in mind and he LOVED them! I made them in a mini muffin tray, cooked them the 14 minutes and they turned out perfect! So did the larger muffins that I made with the rest of the batter. AWESOME!!!!

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Lisa

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Reviewed: Feb. 24, 2009

I was very disappointed in the recipe. It got so many good reviews, so I expected it to be good. I love cornbread, but I didn't like this much at all.

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bakergirl

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Reviewed: Feb. 14, 2009

I started making this recipe and realized I did not have enough cornmeal. I was pressed for time and used what I had...believe it or not...instant grits. I used 1/2 cup sugar because my guys like a sweeter muffin. I also used regular milk soured with a bit of vinegar. Not sure they resembled the original recipe at all, but they were really gooD!

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MILLER04

Cooking Level: Expert

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Reviewed: Feb. 12, 2009

These are easy to make and delicious. I like the cupcake texture they have. And they're good the next day too.

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DHeldman

Cooking Level: Expert

Home Town: San Antonio, Texas, USA

Living In: Folsom, California, USA

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Reviewed: Feb. 4, 2009

I was a little leary to bake at 450 degrees, that seemed too hot...but these baked up tall, moist and perfect, at 14 minutes. I don't know why some reviewers, had a problem? Maybe they were looking for a more sweet cake-like cornbread... ? This is not a very sweet one, which was exactly what I wanted, to go with some spicy chili. Thank you, ChrisW, for sharing a terrific recipe!

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somethingdifferentagain?!

Home Town: Pleasant Ridge, Michigan, USA

Living In: Gaylord, Michigan, USA

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Reviewed: Jan. 16, 2009

Nice moist muffin. The oven temp of 450 seemed way to hot. Pulled them out in 12 minutes and they were a bit over brown already.

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Hoobski

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Reviewed: Jan. 12, 2009

My batter was way to watery and I had to add an extra quarter cup of flour to get a batter consistency. Kind of bland as well, very moist though.

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Alycia

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Reviewed: Jan. 12, 2009

Wow, really? How on earth did this get such good reviews?? I'll give them two stars for moistness.

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two2luv

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Reviewed: Jan. 6, 2009

I thought the cornbread muffins turned out really great! They taste exactly how I expected them to. I greased the muffin tin with butter, so the muffins have a lovely, browned outer crust with just a bit of crunch! Yummy!

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BethAnn

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Reviewed: Jan. 4, 2009

I think this is a good recipe. Cornbread is very subjective, so it's hard for me to give a rating. If you like a sweeter cornbread, this base recipe is maybe not for you. It is dense and mealy, not cakey at all. I think a warm and buttered muffin is great, and this recipe will give you that.

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