Reviewed: Sep. 28, 2009

These are very good; very moist even without sour cream and butter, which taste great but add way too much fat. I was out of liquid smoke (yikes! - a staple after being a veg for years) so I subbed a dry mesquite seasoning. I've never thought of adding salsa to corn bread (although I've added almost everything else)! This is my new healthier fave - thanks!

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Reviewer:

riverliving

Cooking Level: Intermediate

Home Town: Wheaton, Illinois, USA

Living In: Rockford, Illinois, USA

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Reviewed: Sep. 29, 2008

I didn't have any liquid smoke so I skipped that but the muffins were great and really easy! You can change it up using different types of salsa and I added some shredded cheese on top of the muffins before baking.

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Reviewer:

BridgetMiko

Cooking Level: Intermediate

Home Town: Bay City, Michigan, USA

Living In: Wixom, Michigan, USA

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Reviewed: Jan. 7, 2008

My husband gave these corn muffins thumbs up and I agree. Between the two of us we ate every one over a couple of days. Pop em in the micro 15 sec and they were great with our taco soup. I opted to leave out the liquid smoke. I used black bean and corn salsa and my husband insisted I put a couple of sliced jalapenos in each of his muffins. Also, I used what I had on hand which was the shredded mexican cheese. Yummy, can't wait to make it again.

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Reviewer:

Maria

Cooking Level: Expert

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Reviewed: Nov. 8, 2007

I make little mini pop-able muffins out of this recipe, and they go perfect with traditional chili or a white chicken chili, I even make them to serve with my Cajun Jambalaya. I don't usually add in the liquid smoke, but instead use a shredded chipotle pepper cheddar cheese which still gives it that warm smokey peppery flavor! I also use a Mexican corn blend, which has chopped red and green peppers. ...They are best served warm.

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Reviewer:

Mrs. Chef Esh

Cooking Level: Expert

Home Town: Lancaster, Pennsylvania, USA

Living In: Lititz, Pennsylvania, USA

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Reviewed: Oct. 16, 2007

I brought these to a Boss's day luncheon and was terribly embarrassed. They were very strange- in flavor and in texture. Maybe they are best right out of the oven- I don't know. I felt horrible that no one had anything nice to eat with their chili.

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Reviewer:

THEKCBAILEYS

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Reviewed: Sep. 17, 2007

These were very good. I stuck to the recipe exactly, using a black bean and corn salsa. I liked the smoky flavor very much. I served these with my boyfriend's homemade chili. I found that 20 minutes was the perfect amount of time. Thanks for the recipe!

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Reviewer:

MOLLE888

Cooking Level: Intermediate

Home Town: Bethesda, Maryland, USA

Living In: Fairfax, Virginia, USA

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Reviewed: Feb. 21, 2007

I tried this recipe and it was VERY GOOD. I didn't have liquid smoke, so I left it out. Otherwise, I made it to recipe. This will be my cornbread recipe from now on! Thanx

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