Reviewed: Dec. 27, 2009

This was tasty, moist and delicious. I added chopped jalepeno slices for a nice "zing"

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Reviewed: Dec. 17, 2009

"Different" is my first impression of the taste from this recipe. I didn't have creamed corn so I pureed a can of regular corn in its liquid. Instead of muffins, I cooked in a loaf pan. I doubled the sugar, but there wasn't even a hint of sweetness to the bread. It was very "cornmeal-y" tasting. Not bad, but just not a lot of flavor and a lot of texture from the cornmeal. If I made it again I would add a lot more sugar to at least get a more predominant flavor going, and not just texture. With a whole lot of butter, though, it was still good to eat.

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catastrophiccook

Cooking Level: Beginning

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Reviewed: Nov. 23, 2009

these are pretty yummy, made them for a potluck and everyone really enjoyed them.

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yensid

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Reviewed: Aug. 16, 2009

An excellent muffin recipe! I really prefer this to the drier, crumbly type of corn bread. I like sweeter muffins, so I increased the sugar to 4 Tablespoons (1/4 cup). Also, regarding the saltiness, I think the recipe may have intended for unsalted butter to be used. I found that with salted butter, 1 tsp is all that is needed, but with unsalted butter, 1 1/2 tsp is better. Finally, I think it would be good to add a note about how thin the batter is! I was a bit worried, so I let the batter sit about 10 minutes before baking (like I do when using the Jiffy Corn Mix, as recommended on the box). It thickened a bit, and the muffins had nice, peaked crowns. Also, I use stoneware muffin pans (from Pampered Chef) instead of tins, so I didn't preheat the pans, but the muffins still turned out great. I think preheating the tins would make the crust darker than I prefer... Try this recipe! It's wonderful, and my children really liked it, too!

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HLSABINE

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Reviewed: Jul. 31, 2009

Pam's recipes are always good and I was looking for a recipe to serve with barbecued pork. It is definately savory and delicious, but I was looking for a little sweeter so I added 2/3 c. sugar. No other change except putting the batter into mini muffin cups and baking for 10 min. Whipped up some honey butter to serve with, so delicious.

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PATTYRICHARDS

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Reviewed: Apr. 17, 2009

Made it with salted butter but added no extra salt. Then I added double the sugar. Followed directions otherwise. The muffins were fluffy and came out well, but they still weren't really THAT sweet and a tad on the "tasteless" side. I probably would add more sugar next time but otherwise a super simple recipe.

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Kimberly

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Reviewed: Feb. 12, 2009

I guess i was expecting it to be sweeter, came out good, used 2 insulated layer cake pans and they were moist. To make them a little sweeter, I warmed up some maple syrup and butter and then they were very good! p.s. in the recipe i added one extra pat of butter.

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mvparkercg

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Reviewed: Feb. 5, 2009

They smelled delicious, but they were WAY too salty!! It was like taking in a teaspoon of salt with each bite. I think if I would have switched the salt for sugar and just let the baking soda/powder be the salt in the muffins, it would have been better.

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ChristinLynn

Cooking Level: Expert

Home Town: Wichita, Kansas, USA

Living In: Aurora, Colorado, USA

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Reviewed: Jan. 15, 2009

This was perfect- exactly what I was looking for. I added a little more buttermilk, and cooked it in a bread pan rather than cupcake pans.

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Rikki Welter

Cooking Level: Intermediate

Home Town: Seaside, California, USA

Living In: Sierra Vista, Arizona, USA

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Reviewed: Jan. 3, 2009

I really like my cornbread SAVORY (usually I just omit the sugar in regular recipes). These came out really nice. I made a couple of changes,mostly because I live in Europe and there is no creamed corn. Instead i just used a can of regular corn and heated it up with a bit of milk. I also added some more buttermilk at the end because the batter seemed a bit too dry and I came out with nearly twice the number of muffins planned. Yummy yummy!

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CAROMEOW

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Reviewed: Oct. 22, 2008

DELICIOUS! I would definitely make these for company! As to whether they stay moist, I cannot say...none were left. I did use UNSALTED butter, ONLY 1 tsp. SALT, doubled the sugar to 2 Tbsp., and baked in my stoneware muffin pan, which was oiled/greased with a silicone pastry brush, for 17-18 minutes. (On second try, I tried greasing my stoneware with shortening BEFORE putting in oven, and it worked great.) Crunchy on the outside, and perfectly moist within. The secret is the preheated pan. Mmmm! Served with Ham and Bean Soup II (this site).

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joy-of-jesus-smileymom

Home Town: Ann Arbor, Michigan, USA

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Reviewed: Oct. 19, 2008

Some of the reviewers thought these muffins were too salty. I tried them out on my family and we all thought they tasted great. I'm not a big fan of sweet cornbread therefore this hit the spot. They also stayed very moist into the next day.

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AZSUNNYGRL

Cooking Level: Expert

Home Town: Chicago, Illinois, USA

Living In: Tucson, Arizona, USA

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Reviewed: Sep. 30, 2008

This recipe was bland and flavorless. I'm sorry, I followed the directions exactly except for baking in a pan instead of in muffin tins, and it just didn't do it for my husband and I.

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emilymarie

Cooking Level: Intermediate

Home Town: Enumclaw, Washington, USA

Living In: Bothell, Washington, USA

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Reviewed: Sep. 17, 2008

Tasted good but were a little dry. Made with cornmeal I don't see how to stop that.

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Whats his face

Cooking Level: Expert

Home Town: Grand Rapids, Michigan, USA

Living In: Branch, Michigan, USA

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Reviewed: Mar. 21, 2008

Made a double recipe of muffins, but mistakenly added only 3/4 cup of oil instead of doubling. Thought I goofed,however, the muffins came out beautifully. Maybe the recipe should read 3/8C. oil.

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lilyh

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Reviewed: Dec. 22, 2007

I have the cookbook that this recipe appears in (Perfect Recipes For Having People Over by Pam Anderson) and it calls for 1 stick of UNSALTED butter not regular butter as the recipe here states. If using regular salted butter just cut down on the salt as other reviews have suggested. Hope this helps....

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champagnegirl

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Reviewed: Dec. 10, 2007

I added an extra tablespoon of sugar, and the muffins were excellent

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sarahbrown

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Reviewed: Jun. 10, 2007

Really good. For a true savory corn muffin, I would omit the sugar (I reduced the salt as recommended by others). I also used canola oil rather than butter. Very good.

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Barbara G. W.

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Reviewed: Jan. 4, 2007

As the name indicates, this is a savory recipe, not a sweet one. Knowing that, and intending it to accompany red beans and rice, this recipe came out great for me. I had only a small (approx 8 oz) can of creamed corn, so I added about 1/2 cup of water and 1/2 cup more of buttermilk to make up for it. I was concerned about the consistency of the batter--it was about as thick as cooked cream of wheat--but the muffins rose up nicely and are not dense. Given others' complaints about saltiness, since I was using salted butter I reduced the added salt to a dash, but it could actually use a little more. Perhaps 1/2 tsp if using salted butter is the happy medium. I put in half a 4.75 oz can of green chilis to give it zing, and topped each one with a bit of shredded cheddar cheese to get a crackly, flavorful top. This made exactly four dozen mini muffins. Though they came out of the metal mini-muffin tins crispier, even those baked in the silicone mini-muffin pan have a satisfying texture, chewy on the outside and velvety on the inside.

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NICEGIRL512

Cooking Level: Expert

Home Town: Austin, Texas, USA

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Reviewed: Sep. 5, 2006

These were not as sweet or as moist as I had hoped for.

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SYNDEELYNN

Cooking Level: Expert

Living In: Apple Valley, California, USA

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Savory Corn Muffins

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