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Cornbread Muffins I

Reviewed: Mar. 4, 2014
I've made this recipes about 6 times. The first time I followed the instructions exactly with the exception of using 3/4 canned corn kernels instead of frozen. They were perfect. The second time, I followed some of the reviewers recommendations. I reduced the sugar by half, and used the entire 15.25 oz can of corn, drained. The extra corn worked out perfectly, but I prefer the recommended amount of sugar in the original recipe. My favorite way to make these muffins: follow recipe exactly with exception of using an entire can of corn. Make mini muffins adding large slices of all beef hotdogs to each muffin. Bake at 375 for 18 minutes. I've had to start doubling the recipe because my teenagers and husband devour these. They are so much better than the processed corn dogs bought at the supermarket.
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