Reviewed: May 26, 2012

I've made these regularly since finding this recipe, and I love them! Recently decided to stir in some dried cranberries at the end, and they are simply scrumptious! Thanks for sharing!

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ceegar

Cooking Level: Intermediate

Living In: London, Ontario, Canada

Reviewed: May 15, 2012

This is the best corn muffin recipe I've tried yet. The muffins are quite moist and SWEET. Delicious with butter. I used brown turbinado sugar because it was all I had in the house and they turned out fine. Also substituted coconut oil for shortening, and recipe came out great.

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mochi227

Reviewed: May 8, 2012

this recipe deserves 500 stars! this is an amazingly easy, amazingly light, sweet, moist, perfect corn bread recipe! I've been searching all my life for such a recipe. if you are like me, STOP. THIS IS THE RECIPE YOU'VE BEEN LOOKING FOR.

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Reviewer:

*_*

Cooking Level: Intermediate

Reviewed: Apr. 29, 2012

THIS is the cornbread recipe I've been looking for. Didn't change a thing. Made a dozen Friday night, they were gone by Saturday morning with a request that I make more. I really liked step of dividing the milk; made for a muffin that was light and fluffy, yet retained that cornbread texture. Some reviewer mentioned reducing the sugar, and I can see this recipe working even if not as sweet, but for me, it is perfect as is.

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Michele555

Reviewed: Apr. 27, 2012

AMAZING! Thank you so much for sharing! My husband has been dreaming about the corn muffins he used to get when he was a kid at his local grocery store but they stopped making them years ago. This recipe made his day!! I used about 3/4 cup sugar and 1/4 brown sugar for a depth of flavor, substitued yogurt for milk, and only used 1 egg. Thanks again!

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love2cook

Reviewed: Apr. 25, 2012

Excellent. I would prefer less sugar but the kids loved them as is! I used coconut oil instead of shortening. Best of all, I didn't have to slather on tons of butter because they are moist all in themselves.

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MomOf3Boys

Reviewed: Apr. 12, 2012

Delicious with any kind of soup! It's crunchy in the outside and moist in the inside. The muffins were perfectly sweet.

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Reviewer:

benedicm10

Cooking Level: Intermediate

Living In: Wapato, Washington, USA

Reviewed: Apr. 12, 2012

To make it healthier, I substitute 1/4 cup Ground Flax Seeds for 1/4 cup AP Flour. I also use Butter instead of Shortening. Oh, I use only 1/2 cup + 2 Tbsp of granulated sugar. But that depends on individual preference of sweetness. Thanks for sharing.

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Cooking Mania

Reviewed: Apr. 11, 2012

yum, yum, yum, yum, yum! Not too sweet for me! Made these 3 times now in the last few months and I was never really a fan of corn bread before. It's a little difficult to get past that gritty-ness of the corn meal, but when they are this scrumptious, the gritty goes away! I had 4 left over from one batch and made another for Easter, I think we took like 23 muffins (or something close to that) and they were gone with just 8 adults and 3 picky eating children!! MAKE THIS RECIPE! You won't be sorry!

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