Reviewer:

tarheel98543

Cooking Level: Beginning

Reviewed: Feb. 29, 2012

No one seemed to taste the difference between the regular mix and this recipe.

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Reviewer:

poppyseed

Cooking Level: Beginning

Home Town: Wilmington, North Carolina, USA

Reviewed: Dec. 12, 2011

I made this cornbread for Thanksgiving & it was a hit!!!! I added about 1 tsp baking powder so it would rise & not be to thin. I also used the confetti style cream corn instead of the plain. It was delicious.

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Reviewer:

nubianqueen01

Reviewed: Nov. 26, 2011

5 stars for easy prep, great flavor/moisture, and less guilt than some other recipes. I followed the recipe exactly and baked in a parchment-lined 9x9 for about 25-30 minutes. They're a little crumbly, but what cornbread isn't? Bravo, Marcy! :)

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Reviewer:

MEGAN83

Reviewed: Apr. 6, 2011

my husband loves them and i can make them in less than 20 mins. i do not believe it could get any better!

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Reviewer:

hurdygurdygirl

Cooking Level: Beginning

Home Town: Ruston, Louisiana, USA

Reviewed: Jan. 14, 2011

These were delicious, and not to mention easy to make. I highly recommend these to anyone. I made these to go with chili.

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Reviewer:

kiera

Cooking Level: Intermediate

Reviewed: Dec. 3, 2010

Love these! Very good. Though I would make sure to watch them. Mine were only in for the 16 minutes and the bottoms overcooked. Check around 13-15 minutes.

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Reviewer:

mrsdohpaz

Cooking Level: Intermediate

Living In: Charlotte, North Carolina, USA

Reviewed: Dec. 1, 2010

These are perfect, truly. What creamed corn was invented for. And exactly what I've been searching for. These are not dry, savory corn "bread". They are sweet, moist, simple, fast, single-serving little mouthfuls of heaven. Perfect for a quick snack or breakfast, as well - they need no butter, no syrup... nothing. I made 12 overful muffins cooked for 17 minutes; I think next time I'll fill them less and get a few more muffins out of it. But this recipe is a big fat keeper. Thank you!!

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