This recipe is AMAZING! I used it for corn muffins, and they came out just like they would at any bakery. Many people say to cut the sugar, I agree ONLY if you're making savory cornbread to go with say chili. Otherwise, as a sweet treat, keep the sugar, and add maybe 3 tbsp of brown sugar. I substituted the oil with melted no salt margarine and used evaporated milk. I also threw in maybe 1/4 cup pancake mix and 1/4 cup more corn meal. Like many suggested, I also added a 1/2 tsp of vanilla extract and a pinch more salt.
Although I made a few alterations of my own, I'm sure following this recipe to the T would make equally as great muffins.
This is a keeper!
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This recipe is AMAZING! I used it for corn muffins, and they came out just like they would at...