Reviewed: May 23, 2009

absolutely delicious! my husband loves it too-- the quickest way to a man's heart is cornbread! :)

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LRob

Cooking Level: Expert

Home Town: Gloucester, Virginia, USA

Living In: Pearl City, Hawaii, USA

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Reviewed: Feb. 12, 2009

loved them, changed nothing

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AMG

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Reviewed: Dec. 31, 2008

I followed the recipe to the letter and ended up with sour-tasting muffins. WAY too much buttermilk. My buttermilk is not bad - I checked that first.

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Jill

Cooking Level: Expert

Home Town: Philadelphia, Pennsylvania, USA

Living In: Denver, Colorado, USA

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Reviewed: Feb. 10, 2008

These were OK... A bit dry and bland, but good with chili. Next time I will spice them up a bit.

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Yummum

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Reviewed: Nov. 6, 2007

I did not care for these, unfortunately. There was not much flavor. I was highly disappointed.

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Tessa

Cooking Level: Expert

Living In: Godfrey, Illinois, USA

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Reviewed: Nov. 5, 2007

awesome muffins....doesn't make 12 full muffins, they're sort of smallish

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Kelly

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Reviewed: Oct. 24, 2007

I thought these were just ok. They tasted ok, but just the same as when I used the recipe provided that came with the box of cornmeal.

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Renate

Cooking Level: Expert

Home Town: Reichertshofen, Bayern, Germany

Living In: Holladay, Utah, USA

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Reviewed: Sep. 15, 2007

Very moist and tasty, went well with my wifes homemade Chili. They were not overly sweet and the corn was something different for me. Thanks!

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Greg R.

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Reviewed: Aug. 10, 2007

I was seriously surprised by these muffins. They have just a light touch of sweet which makes pairing with spicy foods a delight. They were firm/crisp on the outside and pretty soft on the inside. Not grainy like skillet corn bread. Good for when you're in the mood for something "like" corn bread but lighter. I like to use half creamed corn and half frozen corn kernels - rehydrate the frozen corn for a few minutes in water or broth or tomato juice etc before adding them to the mix otherwise the kernels won't be plump for baking.

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Naryia

Cooking Level: Intermediate

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Reviewed: Jul. 9, 2007

These were OUTSTANDING! I've tried other corn bread recipes, and was disappointed by how dry they turned out. These were the PERFECT texture! I used a whole can of drained corn instead of just 1 cup, and they were amazing. Served with a tuscany vegetable soup. Will make again - thanks!

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hokiebetty

Cooking Level: Expert

Living In: Frisco, Texas, USA

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Reviewed: Jun. 16, 2007

I love these the corn kernels in the muffin with buttermilk perfect texture and taste. I tried quite a few recipes and they were all missing something these are perfect and so easy to put together. They freeze and reheat wonderfully.

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jadique

Home Town: Edmonton, Alberta, Canada

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Reviewed: May 2, 2007

This was a wonderful recipe! I served it with a healthy chili and everyone loved it. I'm going to make it with my kids at school! One suggestion is to use canned creamed corn for an extra creamy kick!

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Renata D

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Reviewed: Feb. 6, 2007

These were fantastic! I served these with chili and everyone ate them right up. I will have to double the recipe next time. Thanks for sharing such an easy and tasty recipe.

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Reviewer:

MISSJ79

Cooking Level: Expert

Living In: Cardinal, Ontario, Canada

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Reviewed: Oct. 31, 2006

These are terrific. I am not really a big corn muffin fan, but maybe it was because I wasn't making the right ones! I follow this recipe as is and then added about 2T. green chiles to the batter for an extra flavor for the adults after pouring some for the children. The consistency is perfect for these. Thank you for a great recipe! A winner!!

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