Recipe by Krissy Terwilliger- Jinkerson
"This is a sweeter version of corn muffins and my family loves it!"
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1 1/2 cups
frozen corn kernels, thawed
I took this to a BBQ and every one commented on it. They were all so impressed, I made doubled the recipe and made it as a bread and cut it into squares. Now everyone wants to know where I got the recipe, I told them I can easily email it to them. Thanks for making it so convienient to try new things and share them with friends.
Happy to Cook:)
Wasn't sweet enough and bad texture. We didn't like them.
I made this for my daughter's Kindergarten class's Thanksgiving party and they loved it! My husband loves it too!
Wonderful! I made this recipe using Splenda and whole wheat flour and the result was sweet, moist cornbread muffins. My husband (who considers himself a connoisseur of cornbread) loves them, too.
Thank you for the BEST corn muffin recipe EVER!!
Great Taste, but mine could have been a little moister.
This was my second attempt at making cornbread, and it turned out great. I wanted to make something that had actual corn kernels in it, because the last one i made didn't and was pretty bitter, but this one turned out great even though i ran out of white sugar and had to substitute around a 1/4 cup of brown sugar, and also just used canned sweet kernel corn...
i would def. recommend this recipe to anyone wanting to make GOOD cornbread (i just made it in a casserole dish).
These muffins had a great texture, and flavor. They were however too sweet for us, so if you don't like them overly sweet, I would reduce the sugar to 1/3.
* Percent Daily Values are based on a 2,000 calorie diet.
Krissy's Best Ever Corn Muffins
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 83
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