Reviewed: Jul. 25, 2009

Seriously, this couldn't be easier and a no brainer to serve with any meal. Delicious and moist. Great recipe!

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nascar43

Cooking Level: Expert

Home Town: Dallas, Georgia, USA

Living In: Cool Ridge, West Virginia, USA

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Reviewed: Jul. 15, 2009

I was able to make 18 muffins from this recipe. For the first 12 I followed the original recipe. However, I desired more texture and flavor from the corn so for the last 6 I added 1/2 cup corn kernels and 2 T. melted butter. They were absolutely wonderful after those additions. Next time I make them I will add 1 can creamed corn, 1 can whole corn, melted butter and a dollop of sour cream for a nice zing. Goes perfectly with sweet potato soup! :-)

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Worldtraveler87

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Reviewed: Jul. 13, 2009

Good, even if you mess up and grab a can of whole kernal corn as I did and realize it after you add it to batter. These are nice and moist, also added a dollop of sour cream to batter. I will make again and try to add the correct can of corn. Thanks Marcy.

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Hummel97

Cooking Level: Intermediate

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Reviewed: Apr. 16, 2009

I cooked these for dinner last night. They were fast, simple, with few ingredients, easy, with only one bowl and economical. Good for when you only have a little time. I filled the muffin cups up 2/3 and instead of 12, I got 15.

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Skunkee

Cooking Level: Intermediate

Home Town: Atlanta, Georgia, USA

Living In: Mcdonough, Georgia, USA

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Reviewed: Apr. 1, 2009

Wonderful recipe. I doubled the recipe to accommodate the 12 people at the pot luck. I was out of buttermilk so I added a can of evaporated milk and 1 cup of 2% milk. I also used safflower oil in instead of plain vegetable. They came out great. I brushed melted sweet cream butter mixed with honey on the tops as they came out of the oven. The double recipe produced 18 muffins and a 8-inch pan. They were a hit.

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TasteKing

Cooking Level: Expert

Home Town: Ocean Springs, Mississippi, USA

Living In: Summit, Mississippi, USA

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Reviewed: Mar. 22, 2009

My husband, who usually hates corn muffins because they're typically dry, really liked them. The cream-style corn made them moist, and it was very easy and quick to prepare.

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A-Swt

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Reviewed: Feb. 28, 2009

Easy, speedy and moist. There's nothing dry about this muffin.

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SHORECOOK

Home Town: Woodbury, New Jersey, USA

Living In: Cape May Court House, New Jersey, USA

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Reviewed: Feb. 17, 2009

I have been using this recipe for over a year now and we LOVE them. I have 3 kids under the age of 10 and they ask for these. They are so moist and sweet that they need nothing extra after baking...perfect! Thank you!!!!

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sjnfagan

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Reviewed: Jan. 1, 2009

I made these muffins to go with our traditional New Years dinner today and they were absolutely delicious. Very moist and just enough sweetness to add flavor to a side of collard greens. Very yummy

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D's Mommy

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Reviewed: Dec. 21, 2008

Made these for a family event and everyone loved them. I baked them the night before in a mini muffin pan for 10 min and let cool on wire rack, then bagged them. When everyone arrived I warmed them at 375 for 10 min, which provided a crisp outside and soft inside. Will make again.

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textrainer

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Reviewed: Nov. 4, 2008

Made this last night with only one change. I took the advise of previous review and used an 8x8 pan. Everyone loved it with my homemade apple butter! Served it with a Slow Cooker Beef Stew. I am forever looking for different ways to fix cornbread. This is definitely a keeper. Thanks for sharing it

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rookiecook

Cooking Level: Intermediate

Home Town: Dayton, Tennessee, USA

Living In: Alta Loma, California, USA

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Reviewed: Oct. 28, 2008

A nice corn muffin that goes well with chili. I prefer the corn muffin recipe with one corn muffin mix and one cake mix since it is sweeter, but the rest of my family likes this recipe better since it is not as sweet.

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SPUNKYCHEF

Cooking Level: Expert

Home Town: Cleveland, Ohio, USA

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Reviewed: Oct. 2, 2008

just what i was looking for! delish!

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jewels621

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Reviewed: Aug. 4, 2008

I made Slow Cooker Taco Soup again tonight and found two kinds of cornbread mix that I wanted to use up. You know, use what you have on hand. I think because of the two different brands that mine might have needed more liquid because when I started stirring the cornbread dough, it looked a tad dry. I ended up melting 1/4 c. of butter and adding that in. Turned out great. Really quick and used ingredients I usually have on hand. And also complimented the soup well.

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tat2whttrsh aka Lambchop's Mom

Cooking Level: Expert

Living In: Seattle, Washington, USA

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Reviewed: Jul. 10, 2008

These muffins are very moist and very quick to assemble. I added a dollop of sour cream and got 15 servings. I served these with a Cobb Salad and Peach Soup. Thank you!

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ChattyKathy

Cooking Level: Expert

Home Town: Bryan, Ohio, USA

Living In: Dublin, Ohio, USA

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Reviewed: Jun. 1, 2008

Very good and easy recipe. Tasted great!!

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CanadaLadyBug

Cooking Level: Beginning

Home Town: Northampton, Pennsylvania, USA

Living In: Burlington, Ontario, Canada

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Reviewed: Apr. 16, 2008

EASY PEASY AND YUMMY!! MADE IN A 9X12 PAN FOR 35 MINUTES. CAME OUT 1/2" THICK. WILL USE AN 8X8 PAN NEXT TIME AND BAKE LONGER.

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ursulaj.

Cooking Level: Expert

Living In: Weston, Florida, USA

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Reviewed: Mar. 23, 2008

5 stars all the way! these muffins were amazing! by husband said they tasted like they were from the bakery..yummm these were soo gooddd

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jaym

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Reviewed: Mar. 3, 2008

what a great corn muffin recipe, it is excellent. l didn't change a thing. l will be making it again.

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DAISYQ

Cooking Level: Expert

Home Town: Winnipeg, Manitoba, Canada

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Reviewed: Jan. 23, 2008

These are not good, they are great! I used 2tbs. white sugar because I didn't have brown sugar on hand and they were awesome! These will go perfectly with my fried chicken and southern green beans.

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