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.

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

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.

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....

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

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.

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.

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

These muffins were definitely moist and stayed that way for a few days! I reduced the salt to 1 tsp which was plenty for me. I would recommend increasing the sugar slightly. These may also be good if jalapenos were added (something I will try next time.) A great compliment to a Mexican meal but they need some doctoring if you're thinking about them for breakfast!!

I would recommend adding more sugar if you are using this for breakfast. I also made them with plain milk rather than buttermilk and they were still moist.

These muffins were definitely moist and stayed that way for 3 days! The salty flavor is a little strong but the sugar seemed to counter most of that. Good add to a mexican meal, but not the best for breakfast.

I thought these were a little too salty and heavy. I would try it again using less salt.

An okay recipe - I have three stars because the muffins had WAY too much salt in them. Next time I would use less salt and maybe twice the sugar, or more. They had a nice crunch to them though! I also added chopped jalapenos to half of the batch - good!

These were very good and moist...too moist, I think!