Reviewed: Nov. 9, 2009

Perfect as a loaf, too. Super moist and delicious. The only alteration I made to the recipe was to add an additional 1/2 cup of (pepper jack) cheese to the top of the loaf to give it a nice cheesy crust. YUM!

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DASHKAYDOT

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Reviewed: Aug. 11, 2009

These were different and nice for change. I made these according to the directions. Mine came out a little too moist, next time I will use less salsa.

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2Maggie

Cooking Level: Intermediate

Home Town: Audubon, Pennsylvania, USA

Living In: Exton, Pennsylvania, USA

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Reviewed: Jun. 29, 2009

followed the recipe exactly except put in baking dish not muffins. These were very good. Moist and so so tasty.

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rhonda

Cooking Level: Expert

Living In: Bella Vista, Arkansas, USA

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Reviewed: Jun. 21, 2009

I followed the recipe pretty much exactly (although I left out the jalapenos), and these were a big hit. The recipe made 16 muffins when I filled the muffin cups 3/4 full, but they didn't rise very much, so I would have been okay filling them more full to make only 12 muffins. I found them to be a little too dense and moist for my taste, so next time I might try doubling the corn muffin mix with the same amount of additives. Although, the rest of my family thought they were great just the way they were.

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MarcieJ

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Reviewed: Mar. 29, 2007

AWESOME!! Delicious corn bread muffins! I made them two nights in a row- once with chicken enchiladas and the next night with chicken tortilla soup. I left out the bacon and peppers. A definite keeper recipe!!!

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Tammy N.

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Reviewed: Feb. 15, 2007

So delicious!!! I didn't have any cornmeal or muffin mix so I used pieces of a muffin mix recipe as follows: 2 cups flour, 3 tsp baking powder, 1/2 tsp salt, and 1/2 cup sugar. I found the muffins to be a little chewy overall, but I love chewy so this didn't bother me. Thanks for the fantastic recipe!!

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