Reviewed: Apr. 5, 2012

very good, great taste. Husband loves them, he likes to take them to work to have with his coffee. Will make again

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Reviewed: Jan. 14, 2012

These are good, but VERY sweet! They are definitely not good with chili. But good on their own. The cornbread gives it a grainy texture, the cake mix makes it sweet, so depends on your preferences/taste. Probably would be good with just 1/2 cup cake mix added to the corn muffin mix. Also, if you spray the muffin cups really good with cooking spray they pop right out.

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Angela

Cooking Level: Intermediate

Home Town: Kansas City, Missouri, USA

Reviewed: Jan. 12, 2012

I LOVE this recipe. I usually make it in a 9x13 pan instead of muffins just because I find it easier. My family loves this cornbread with chili and ham & beans! I won't go back to boring old cornbread again!

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mowen

Reviewed: Jul. 13, 2011

Love this recipe, so easy and quick. I added fresh blueberries to the recipe and it made a nice sweet addition to the cornmeal.

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Michele Vivona

Reviewed: Mar. 20, 2011

Delicious!! Have made again and again.

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mocha69

Reviewed: Feb. 6, 2011

These are very good! They will remind you of Tippins cornbread, if you are from the mid-west. I typically make them in an 8x8 pan for easier clean up.

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Jhwkmomma

Reviewed: Sep. 27, 2010

Personally, I didn't like the grittiness of the corm meal in the muffins. Sorry.

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butterflypat

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Home Town: Princeville, Hawaii, USA

Reviewed: Jul. 27, 2010

Easy to make and no issues with getting them out of the pan, if you generously grease and flour. Delicious!

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SEGARRA

Reviewed: Jul. 15, 2010

I've made these before, only this recipe wasn't like the one I previously used. I didn't realize until I had my cake mix, cornbread mix and extract in the bowl, that my cake mix was the wrong size as the recipe called for. I'm in search for it now, the other recipe used 1 18oz box standard size cake mix and 1 8.5oz box of cornbread mix, but I can't remember the egg quantity. But however, because I only had a standard size box of cake mix, i had to double all the other ingredients to be exactly true to this recipe in measurements. But to add to this recipe in reviewing, it was slightly dense but still very good. Still tasted of cornbread, I flavored it with 3 tbsp of maple extract, which gave it a slight hint aroma and flavor of maple and topped it off with walnuts. I was able to save the recipe, and the kids did enjoy it. This is a good recipe.

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mis7up

Cooking Level: Intermediate

Home Town: Burkburnett, Texas, USA

Living In: Cave Junction, Oregon, USA

Reviewed: Dec. 16, 2009

Simple and good - all the kids liked these. Not as crumbly as corn muffin - not as messy. I used a "confetti" cupcake mix for some fun color - I've also had success adding frozen blueberries (bake a few minutes longer). I used paper cups and they were a little tricky to take out without the muffin breaking up, but the kids didn't mind. I think foil cupcake liners would probably work best. I have made these several times without muffin liners and they come out fine when sprayed with lots of cooking spray.

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