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Reviewed: Oct. 4, 2008

Its easy. at first i thought there was too much liquid but it cooked up perfect. I do like a slightly crunchier crust. It had too much corn and no flavor! blahh.. just tasted like break with corn in it.

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Reviewer:

sciencerunner


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Reviewed: Sep. 8, 2008

This was good & very easy to make. I especially like the addition of corn to the recipe, which was something I didn't find in my cook books at home. Definitely a recipe I will keep in mind for the future.

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2 users found this review helpful

Reviewer:

YakiMama

	Cooking Level: Expert
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Reviewed: Aug. 23, 2008

WOW! This is compareable to "Jiffy Brand" corn mix, in taste IMO! YUM! My "poor-chef" substitions: I used cornflour (not meal), 1 can of drained corn (all we had), 1 cup water/1 cup milk (instead of 2 milk), and then with other feedback from cornbread recipes I used 1/2 cup sugar. FOR ME: The OIL was fine! I may have used a 'smidge' under a cup. Enjoy!!! I used this to top the recipe "Easy Cheap and Yummy Casserole" Mmmm - A new family favorite in our home.

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Reviewer:

Jackie Sue

	Cooking Level: Intermediate Home Town: Bloomington, Indiana, USA
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Reviewed: Jun. 16, 2008

It was so, so greasy.I think it must be a misprint, 1 cup of oil was definately too much!

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4 users found this review helpful

Reviewer:

WISHING4199


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Reviewed: Jun. 14, 2008

I tried this recipe for the first time because it look easy and fast. You must have omitted a dry ingredient or something because even though I reduce the oil in half I took me OVER AN HOUR in a very hot oven (after baking all afternoon) for it to be ready. The taste was good, but I tried it again with half the milk, half the oil, one/third flour added and half cup sour cream, the taste was quite good and it was ready in the half hour offered in the original recipe. THANKS anyway, without the base I could not have made it my own.

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Maggie

	Cooking Level: Intermediate
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Reviewed: Apr. 22, 2007

Hi Diana! An (almost) born and raised Livingston girl meets a Chatham girl; nice to meet you! I took another reviewers advice and cut the oil by half. YUM; we all loved this and I thank you!

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11 users found this review helpful

Reviewer:

LINDA MCLEAN

	Cooking Level: Expert Home Town: Livingston, New Jersey, USA Living In: Flanders, New Jersey, USA
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Reviewed: Apr. 8, 2007

I made these before I read the reviews and thought it wise to cut the oil by half. I substituted some buttermilk for the other half cup oil. Good decision as that was plenty of oil. This recipe made 12 corn muffins and an 8x8 pan.

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Reviewer:

SonjaL

	Cooking Level: Intermediate Home Town: Seattle, Washington, USA
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Reviewed: Jan. 25, 2007

Overflowing cups -- mmmmm

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Reviewer:

sassybaker


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Reviewed: Oct. 15, 2006

This bread has a great texture. My family likes a sweeter corn bread so the next time I will probably double the sugar. It was a good find. I especially like the whole corn kernals within the bread!

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3 users found this review helpful

Reviewer:

Jana's kitchen


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