Reviewed: Nov. 28, 2010

Very good & super easy!! Made these for my grandson's Thanksgiving feast at school

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Reviewer:

GARSKESD

Cooking Level: Intermediate

Home Town: Arlington, Texas, USA

Reviewed: Nov. 26, 2010

This was, by far, THE WORST corn muffin that I have EVER eaten. Note: If I could give this NO STARS, I would. I tried and the website wouldn't let me. I made these for Thanksgiving, and I'm really glad that no one tried them...we had other things on the menu that tasted so much better.

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Reviewer:

LAPete

Reviewed: Nov. 8, 2010

The best corn muffin I've tried. I even made it vegan by using soy milk and applesauce in place of the egg. So much better than the vegan recipe I tried first!

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Reviewer:

Kate

Reviewed: Nov. 8, 2010

Easily the best corn muffins I have ever had! So much better than a boxed mix. I just had 2 hot out of the oven..one with butter and the other with honey and they are amazing. Lovely corn flavour and just enough sugar. So light and fluffy as well. I used a little more cornmeal than a cup and used skim milk but otherwise followed the recipe exactly. I should have checked mine after 15 minutes but instead left them for the full 20 and found they were quite brown at the bottom and sides but I like that. My advice would be to check them at 15..

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Reviewer:

BAJANCHEF

Cooking Level: Expert

Home Town: Bridgetown, Saint Michael, Barbados

Reviewed: Nov. 2, 2010

Good corn muffins though there are other corn bread recipes on this site which I like better. I added an extra two tablespoons of sugar and added a splash of vanilla and a sprinkle of cinnamon.

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Reviewer:

Sheri S.

Cooking Level: Intermediate

Home Town: Novato, California, USA

Living In: Beaverton, Oregon, USA

Reviewed: Nov. 2, 2010

Yummy! Perfect for breakfast. I made 24 mini muffins with this recipe. Tastes amazing. I used rice milk instead of dairy milk because that's what I had in the fridge at the moment. I baked them for 18 minutes and came out perfect. Next time I'm going to use 1/2 cup of sugar because I like them sweeter.

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Reviewer:

Yadi

Reviewed: Oct. 30, 2010

This recipe is perfect! This is the first time that I didn't think to read reviews to see what needs tweaking, but I'm glad I didn't - it's absolutely perfect as is. Light, fluffy, and perfectly sweet. No changes needed for this one!

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Reviewer:

bordenj84

Reviewed: Oct. 26, 2010

I was in a hurry and needed a quick, easy alternative to the recipe I usually make (that is Absolute Mexican Cornbread). This one was a snap to whip up and is a good basic recipe. I baked these for 15 minutes and they were just right, so be careful not to overcook. I did follow another reviewer's suggestion about adding another egg and some cheese. I am sure that this helped it immensely. Even with the cheese and a little extra cooking oil I added, they were still a tad on the dry side. I will make this recipe again, but I will add a little extra liquid or some sour cream. Thanks for sharing the recipe. It is good, but it would be even better with the extra egg and a little more oil, milk, or butter.

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Reviewer:

Shmoo

Cooking Level: Expert

Reviewed: Oct. 25, 2010

The perfect amount for 24 mini-muffins! I added 1/2 cup frozen corn. It makes a nice texture and flavor, if you like that sort of thing. The muffins are great served with honey butter.

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2 users found this review helpful