Reviewed: Jul. 14, 2008

This recipe was a big hit. The honey and corn kernels set it apart from standard corn bread. I also substituted wheat flour and made honey butter to put on top. It turned out very well. Just be sure to make it the day of, because if it sits too long the corn kernels harden and get chewy.

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Christie

	Cooking Level: Intermediate Living In: Chicago, Illinois, USA
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Reviewed: May 3, 2008

These corn muffins turned out dense and sweet, perfect for cutting in half and smearing on butter. I increased the sugar to 1 cup and omitted the honey. Next time I make these I think I'll use the 2/3c. sugar and still omit the honey. I will also use a full cup of thawed corn.

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FieldGreens

	Cooking Level: Intermediate Home Town: Newcastle, California, USA
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Reviewed: Mar. 10, 2008

Great recipe! Cut out the honey, as these muffins are way too sweet when added.

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the_crazy_cooker

	Home Town: Saint Joseph, Missouri, USA
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Reviewed: Feb. 23, 2008

This is a great Corn Muffin recipe , so far is the best yet that i've done . I recommed cutting down on the sugar or the honey ( i cut on the Honey ) . There soft and fluffy , fantastic .

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JAcosta

	Cooking Level: Intermediate Home Town: West New York, New Jersey, USA
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Reviewed: Feb. 1, 2008

These muffins were too heavy. I am questioning the use of only 1/2 teaspoon of baking soda. Is that a typo? I may try them again with more baking soda and see if that helps.

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Kate Fischer

	Cooking Level: Beginning Home Town: Sutter, Illinois, USA Living In: Macomb, Illinois, USA
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Reviewed: Jan. 30, 2008

Love these muffins. I am one of those that slightly altered the recipe. Slightly less sugar and honey. I like it sweet and this was still perfect. A little less flour and a little more cornmeal for the texture. I absolutely love the honey flavor!

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jcoulliette

	Cooking Level: Intermediate
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Reviewed: Jan. 30, 2008

Make these all the time. Wonderful, quick, easy recipe.

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wendisue

	Cooking Level: Expert Living In: Woodstock, Ontario, Canada
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Reviewed: Jan. 28, 2008

This is fairly good-they are harder and crunchier than cake like you get at some restaurants--I agree that the corn flavor isn't as pronounced but still a good side for soup or chowder.

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KatieMac

	Cooking Level: Intermediate Home Town: Tecumseh, Michigan, USA Living In: Grand Ledge, Michigan, USA
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Reviewed: Dec. 21, 2007

This was wonderful!! The first time my husband has eaten a cornbread type side - and my children all loved it, too!

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kris10b


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Reviewed: Dec. 8, 2007

Absolutely delicious. You can fill the cupcake/muffin tins to the top and it will give you a nice cone without getting messy. This will be the only cornbread recipe I use from now on.

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me & bp

	Cooking Level: Expert Home Town: Eugene, Oregon, USA Living In: Woodland, California, USA
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Reviewed: Nov. 24, 2007

I thought these came out too dry and will try another recipe on this site as I didnt care for these at all.

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KIT1

	Home Town: Huntington, New York, USA
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Reviewed: Nov. 12, 2007

I was not impressed with these at all. They were very dry, not sweet enough, and the corn in the muffins was hard. I don't think the recipe calls for enough cornmeal either because these did not taste like cornbread at all. I don't know what I did wrong, but I will not make these again.

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mg


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Reviewed: Oct. 21, 2007

A nice spin on cornbread, perhaps a tad too sweet for our tastes, but delicious nevertheless. This cornbread is dense and moist and sweet. The honey flavor shone through. I put the batter in an 8x8 pan and baked for an additional 10 minutes (had to use tinfoil for the last 10 minutes to prevent overbrowning). Thank you for the submission.

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KATYPI

	Cooking Level: Intermediate
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Reviewed: Jun. 2, 2007

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.

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KTowns


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Reviewed: Apr. 21, 2007

These corn muffins were great. I made them for Thanksgiving as a change of pace from the usual dinner rolls. They were easy to make and everybody wanted more.

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KGNEP

	Cooking Level: Intermediate Living In: El Paso, Texas, USA
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Reviewed: Mar. 20, 2007

I didn't change a thing! These were exactly what I was looking for... Sweet and delicious. I made one dozen and had batter left over for at least two more. Thanks!

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Shannon

	Cooking Level: Expert Home Town: Chelmsford, Massachusetts, USA Living In: Brighton, Massachusetts, USA
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Reviewed: Mar. 10, 2007

Wonderful! I make them with canned corn instead of the frozen, and they are great! I add a touch of extra honey and a splash of extra milk to them and they are so moist! They have been a hit every place that I've taken them.

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