Reviewed: Apr. 7, 2012

Yes, a nice savory muffin. We prefer using the silicone muffin cups. Still a nice crust, less sticking, no need to oil the silicone (and yes, the muffins stuck significantly in the metal pans, at least, for us they did). TIPS: 1) Warmed creamed corn in a large metal mixing bowl on the stove before adding the cornmeal (less bowls to clean), 2) added the butter before the milk and eggs so the heat from the creamed corn mixture could melt the butter, 3) yes, using salted butter would be too much salt (just a reminder for us when we use the recipe again), 4) works very well with whole wheat flour instead of white flour. 5) Wished we had a can of green peppers, but meant to add pickled jalapenos and forgot - cheddar might work too? 6) or try with less salt and some parmesan, black pepper, oregano or other herb, etc. 7) or try feta and dill???

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bomackin

Reviewed: Mar. 27, 2012

for me, it was too dry.

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Bagmeister

Reviewed: Mar. 10, 2012

These were really good and are pure comfort food! The directions say to boil the creamed corn and add cornmeal but I skipped this step and simply combined the dry ingredients in a bowl, combined the wet and added to the dry, mixed quickly and proceed to bake in a preheated oven for 15 min. I used about a 1/3 cup for each muffin and they turned out perfect!

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Mary Ann

Cooking Level: Expert

Living In: Humble, Texas, USA

Reviewed: Mar. 7, 2012

I took all the other reviewers' advice and reduced the salt to 1/2 teaspoon. I also like my cornbread on the sweeter side, so I increased the sugar to 3 Tablespoons. I also used stone-ground cornmeal because I was not baking these for breakfast but for a pot luck dinner to go along with chicken chili I prepared. I wanted a coarser texture - something that would not turn to mush when you put the chili on top of it. They turned out pretty good! Using stone-ground cornmeal means that your muffin will not rise as much as de-kernalized cornmeal, so they did not come out super big. This recipe actually makes 18, not 12. Also, I baked them exactly 13 minutes at 425 degrees, and they were just borderline ready to burn - when I opened the oven door, all my smoke alarms went off. They turned out crispy and buttery tasting on the outside. Yes, they are moist. I would make them again.

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LynnF

Cooking Level: Intermediate

Home Town: Philadelphia, Pennsylvania, USA

Living In: Kansas City, Kansas, USA

Reviewed: Mar. 3, 2012

I made these a little while ago to go with some chili my aunt was making. The store I went to only had blue corn meal for some reason (other than mixes), so I ended up using that. I followed the recipe otherwise. They looked a bit strange, but they were really good. We didn't have any leftovers.

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AdicaArethusa

Cooking Level: Intermediate

Home Town: Detroit, Michigan, USA

Living In: Morehead, Kentucky, USA

Reviewed: Jan. 27, 2012

not sweet enough for me !

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barny

Reviewed: Jan. 20, 2012

I just made these 15 minutes ago and they are so tasty! I followed the recipe exactly. They are so easy to make and I'm sure everyone will love them. This will be a hit for superbowl sunday. If you love corn like I do...make these. You won't be disappointed :)

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Reviewer:

CupcakeQueen

Reviewed: Oct. 22, 2011

I made this today and these turned out moist. I added 1 can of green chiles and 1 cup of cheddar cheese. I used unsweetened butter and 1/2 tsp salt. I thought it could have had more salt. I used 2 tbsp of sugar and it was not sweet enough. Next time I would try 1 tsp salt and 1/4 cup sugar. We ate these with honey to add some sweetness.

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happypenguin

Reviewed: Jul. 1, 2011

While my guests enjoyed the muffins my partner and I did not. They weren't savory they were salty. I didn't use the full amount of the salt but didn't increase the amount of sugar in hopes of having savory muffins and yet they were still far too salty. Perhaps it's the can of corn? If I use this recipe again I will be using my own home made cream corn and see how that works out.

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Domestic Deviant

Cooking Level: Expert

Living In: Atlanta, Georgia, USA

Reviewed: May 29, 2011

Baked up moist & looked great! BUT...I am sorry I didn't listen to other reviewers and reduce the salt even more! I used 1 teaspoon & sadly,we couldn't eat them, just waaay too salty! I will give this recipe another try, but next time I won't add any salt, and depend on the salt in the butter & cream corn I guess! I could not believe how salty this recipe came out!

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