Reviewed: Nov. 24, 2009

Absolutely delicious! Exactly what I have been looking for! I didn't have a muffin tray, so I baked it in a 9x9" glass pan, for about 40 minutes. It is deliciously sweet and perfectly moist. My only recipe for cornbread/muffins from now own! :)

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Mamacita Lui :)

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Reviewed: Nov. 20, 2009

Excellent muffins. This will now be the recipe I turn to for sweet corn muffins. I used melted butter in place of the shortening and let the batter rest 15 minutes prior to filling muffin tins. Yielded 6 regular size muffins and 24 mini muffins.

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ALBANYMOM

Home Town: Albany, New York, USA

Living In: Boulder, Colorado, USA

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Reviewed: Oct. 27, 2009

These are soooo yummy!!! They are light and sweet, not gritty or dry like some cornbread. My only complaint is that they were so light the tops lifted off and the bottoms stayed in the pan! My hint is to fill the cups a little less full so the whole muffin stays together better.

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JCpastorswife

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Reviewed: Oct. 20, 2009

DEFINITELY try these! - They were simple and delicious. Gone are the dry, crumbly, grainy corn muffins I was accustomed to! -These were terrific texture but I made 2 substitutions and one minor addition. I didn't have enough sugar and didn't have shortening nor oil so instead I used half cup corn syrup + half cup table (pancake) syrup and then used half cup melted margarine. I also added about a tsp of vanilla extract with the last part of the milk. Mine, with the syrup substitutions were not quite sweet enough, so next time I'll add another 1/4-1/2 cup syrup. As is, they are very tasty, just a little more savoury than sweet. Made 22 regular muffins, and they are a hit! My kids range from 16 to 5 and they, as well as my husband and I are definite fans. Interested to see if they taste different when cooled. Will definitely make again!

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CHANTALDANISE

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Reviewed: Oct. 19, 2009

very good and not really crumby like most corn bread recipes. My kids loved them. They are very sweet. I cut the sugar down to 1/2 cup and will probably cut it down event further next time. but my kids loved them. recipe makes a lot. Was able to make 24 regular sized muffins + 11 mini muffins.

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ltl red ridding hood

Home Town: Kingsburg, California, USA

Living In: Clovis, California, USA

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Reviewed: Oct. 4, 2009

I discovered at the last minute that I was out of cornmeal, but I had masa flour so I used 1 cup regular flour and 1 cup masa. They came out deliciously light and sweet. The family gobbled them up - I'll make these often, with these changes.

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LML

Cooking Level: Expert

Living In: Sacramento, California, USA

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Reviewed: Sep. 28, 2009

I really liked these corn muffins. I used the 1 cup of sugar and made 14 muffins. I used a tin that was not non stick so I really had to grease the pan and still they were hard to remove. But these are really good corn muffins.

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KIT1

Home Town: Huntington, New York, USA

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Reviewed: Sep. 26, 2009

Pretty good and will make again.

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TryN2cook

Cooking Level: Beginning

Home Town: Mooresville, Indiana, USA

Living In: Danville, Indiana, USA

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Reviewed: Sep. 21, 2009

Perfection! Just what I have been looking for! The recipes I have tried have always come out too dry, too flat, off taste (jiffy. ew.), or not sweet enough. I used 1/2 reg sugar and 1/2 light brown sugar, used a tsp more baking powder, canola oil instead of shortening. They don't come off on the wrapper and they don't fall apart! Heaven cut in half in toaster oven w/butter. I think they would be fine with a little less sugar as others have said. Will do next time!

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Caron

Cooking Level: Beginning

Living In: Deptford, New Jersey, USA

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Reviewed: Sep. 18, 2009

Absolutely delicious! Very moist, not crumbly. Made as original recipe, will probably drop the sugar a little next time to 3/4C.

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ash299

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Reviewed: Aug. 30, 2009

Excellent corn muffins for breakfast. These were much less crumbly than my old recipe. I did follow other people's suggestions of using 3/4 cup sugar and 1/2 cup canola oil instead of shortening. After adding all the milk, the batter seemed a little thin, possibly because of these changes. They still came out wonderfully, but I may try the original recipe next time (though oil is so much easier than cutting in shortening). Also, I only needed to cook them 20 minutes in my stoneware pan. Normally stoneware takes longer, so keep an eye on the muffins.

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Carole

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Reviewed: Aug. 10, 2009

Great basic cornbread recipe. Nothing over the top. I'll definitely make them again, but they're more of an at home with the fam dish. Not so much a whip them up to impress guests at a dinner party type of deal.

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sylvaere

Cooking Level: Intermediate

Living In: Swansea, Massachusetts, USA

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Reviewed: May 18, 2009

Super yummy! my husband loves these! i use margarine instead of shortening, and they turn out awesome!

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Sarah

Cooking Level: Intermediate

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Reviewed: May 10, 2009

These were perfect. Sweet but not too sweet. Moist on the inside but a nice crunchy crust on the top. Will be making these again and again.

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miki

Cooking Level: Professional

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Reviewed: May 4, 2009

This is the best moist & sweet recipe for corn muffins for me so far. I really like it! I've been searching for a longtime for a moist & sweet recipe for corn muffins because in the past, the corn muffins I've baked were all lacking in sweetness & quite dry. Thanks so much for sharing this recipe!

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Joji

Cooking Level: Beginning

Living In: New Westminster, British Columbia, Canada

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Reviewed: May 3, 2009

These sweet, fluffy muffins are just what I was seeking in a morning treat. They are light and cake-y, sweet enough for the kids without being too sugary, and have a not-too-dry, not-too-moist consistency. Goldilocks would call these "just right." I substituted canola oil for the shortening, but that was the only change I made. So quick and easy, I could even whip these up on a busy weekday morning. I rarely give 5 stars, but if you knew how long I was searching for these model muffins, you'd understand my enthusiasm!

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TARADAWN

Cooking Level: Expert

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Reviewed: Apr. 24, 2009

These were excellent-I think our favorite out of all the sweet cornbread recipes we've tried. Very yummy with just a little butter for breakfast or a snack.

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BEAKIEBEAN

Cooking Level: Intermediate

Home Town: Des Moines, Iowa, USA

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Reviewed: Apr. 15, 2009

did not like this.

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danica dunphey

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Reviewed: Mar. 9, 2009

These are awesome! My family loved them. Everyone noted on how cake-like they tasted. My dad, the most hard to please, had two, and he said to keep that recipe safe!

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Abby

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Reviewed: Feb. 12, 2009

I loved these! I did reduce the sugar to 3/4 cup and used vegetable oil but thought they were great. I was looking for a sweet corn muffin to eat on it's own for breakfast, so even if they'd been even sweeter I think I'd have still liked them. If your looking for a corn muffin recipe to go with something like chili, I'd say look elsewhere.

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jjay06

Cooking Level: Intermediate

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