Reviewed: Oct. 31, 2009

I made these muffins for breakfast, I added an extra egg because I thought my eggs were too small, resulting in a dense muffin. I added 1/4 of ricotta cheese because I had no corn available and I added (eyeballed) 2oz of olive oil to make up for the butter I need (I only had 6oz). If I made them again (I certainly will) I'd use the 2 eggs called in the recipe, but I'll still use the olive oil and the cottage cheese.

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Alinapr

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Reviewed: Oct. 22, 2009

I was nervouse because the dough tasted like a corn cookie shortcake but I made tiny loaves & really like it. I did double the baking powder. I wanted them to rise. I might add more corn next time. The sweetness is just right for my taste. I used to pick up an ocasional cornbread at Boston Market. This is different than theirs but tastes great too! Thanks!

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Jennie

Cooking Level: Intermediate

Home Town: Faribault, Minnesota, USA

Living In: Eden Prairie, Minnesota, USA

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Reviewed: Sep. 23, 2009

I was not dissapointed in the result however way too sweet for me so I will reduce the sugar next time to 1/3 cup. I also increased the baking powder to 1 tsp. because I had to melt my sugary honey and was concerned that I had activated the leavening prematurely. I made them in my extra-deep muffin tin (generous amount of batter)and they puffed up beautifully. I really like high fluffy muffins. The honey positively perked up the flavour. Will definitely make again and again. Thanks Krissy!

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Laura

Cooking Level: Intermediate

Living In: Wasaga Beach, Ontario, Canada

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Reviewed: Jul. 26, 2009

I used splenda instead of sugar and because of that i had to use twice as much baking powder and cut down 6 minutes of baking time (splenda makes muffins kinde flat grrr). I also used evaporated milk instead of normal milk. it turned out AMAZING!!! I'm definitely serving this at a party. Honey-licious!

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bluelitzer

Cooking Level: Intermediate

Living In: Enterprise, Alabama, USA

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Reviewed: May 31, 2009

These turned out amazing! My boyfriend and I loved them! I was a bit wary at first because my experiences with corn muffins have a been dry and pasty. But the texture of these were just right! The recipe reminded me of those awesome muffins I used to enjoy from Church's Chicken just not as sweet.

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trudz

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Reviewed: May 18, 2009

This was my first time making this and we put it into a sheet pan and it turned out fantastic. Love it, thank you!

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Kristy

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Reviewed: Apr. 24, 2009

I do not like corn muffins but these were spectacular. My husband ate four or five at once.

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Laurie

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Reviewed: Apr. 6, 2009

Came out VERY VERY HARD, and trust me when i say i didn't do anything wrong!!!!!!!!!!!!!!!!!!!!!!!!

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Chef Haddy

Cooking Level: Beginning

Living In: Saratoga Springs, New York, USA

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Reviewed: Mar. 20, 2009

Not bad, mine could have been moister too.

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unc1984

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Reviewed: Mar. 8, 2009

I used a bit more milk and cornbread and a lot less sugar, honey, and flour. I also melted pepperjack cheese over the top after they came out. That tasted great! Watch the cook time too. I only put them in for 15-17 min. They were very moist and at our church cornbread/chili cookoff they were a big hit.

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amylett

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Reviewed: Mar. 1, 2009

Very good muffins. To cut down on the butter, I used 1/4 cup instead of 1/2 and added just a little bit more milk. I also cut back on the sugar to 1/2 cup and they were not too sweet. After making the muffins, I reread the recipe and realized I forgot the baking powder but I didn't notice a difference. I also omitted the corn.

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ChefMandy

Cooking Level: Expert

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Reviewed: Feb. 23, 2009

These were pretty good. They were a little to sweet for us but they still were devoured by the kids. I would cut the sugar to 1/2 cup next time.

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rae

Cooking Level: Intermediate

Living In: San Antonio, Texas, USA

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Reviewed: Jan. 27, 2009

Excellent recipe. I used polenta in place of the cornmeal, only because I had some to use up. They were wonderful!

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tammue

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Reviewed: Jan. 19, 2009

Absolutely delicious corn bread.. don't think I'll ever be able to go back to Jiffy now!. WOW

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mcs091004

Cooking Level: Intermediate

Home Town: White Lake, Michigan, USA

Living In: Waterford, Michigan, USA

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Reviewed: Jan. 2, 2009

I tried this cornbread recipe for Thanksgiving and it was a hit. I think what gives it a really good flavor is the honey in the recipe. The reason I give it four stars intstead of five is because I wish they were a little healthier. But maybe that's why they taste so good!

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deelvs2bk

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Reviewed: Dec. 2, 2008

I have been looking for a corn muffin recipe with this flavor and texture for a very, long time. These muffins are delicious. I made them with whole wheat pastry flour (as I do with all my day-to-day baking) and you couldn't tell at all. However, they are a little bit on the sweet side, at least for adult palates.Although I doubt the kids will mind at all. Next time I make them, I will cut the granulated sugar in half. I have been holding a spot in my own recipe book for a good, simple, basic corn muffin recipe, and this will be the one.

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MOMOFCISCOKID

Cooking Level: Intermediate

Home Town: New York, New York, USA

Living In: Amsterdam, New York, USA

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Reviewed: Oct. 26, 2008

Very good recipe! i think next time i will make it as a bread and add a little more vanilla... word of advice dont over cook them they arent as moist if you over cook them! other than that great recipe!

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ambabbs

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Reviewed: Aug. 4, 2008

If you like sweet heavy cornbread..this recipe is for you. I prefer mine less sweet to eat with stew or chili...so i'll use less sugar next time...and maybe less flour and more cornmeal.

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Emily

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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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