Reviewed: May 6, 2012

Love these muffins!! I like that it is NOT cornbread, which tends to be to dry for me. I love the fluffy cake like texture and corn taste. For my family this is a keeper for sure.

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Reviewer:

Sugarfreeee

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Reviewed: Apr. 28, 2012

I didn't like these very much. They did not taste much like cornbread. I followed the recipe exactly because I like to give it a chance without making changes the first time around. I don't think I'll make these again.

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Reviewer:

ndcathie

Reviewed: Mar. 21, 2012

With modifications, this is the best corn bread I've ever had. I modified as per another reviewer: decrease sugar to 5 tbsp, decrease vanilla to 1/2 tsp, decrease bisquick to 1 1/4 cup and increase cornmeal to 1/2 cup. I also added a can of drained corn. With how sweet this was with the decrease of sugar, i can only imagine what 9 TB would have tasted like! Modified as above, Five Star Corn Bread!

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Reviewer:

fitefam

Cooking Level: Beginning

Reviewed: Mar. 14, 2012

Switch out the measurements for the cornmeal and biscuit mix, leave out the vanilla, then you can call this corn muffins. Oh yes cut the sugar to 1 tbsp.

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Reviewer:

glendalee

Cooking Level: Expert

Living In: Van Buren, Arkansas, USA

Reviewed: Feb. 5, 2012

It's SuperBowl Sunday, I have the chili, forgot the muffins. Like the others in decreased the bisquick and increased the cornmeal. PERFECT!!!

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Reviewer:

ChefOnStrike

Cooking Level: Expert

Home Town: Bellmore, New York, USA

Living In: Chapel Hill, North Carolina, USA

Reviewed: Dec. 27, 2011

I followed bcrocker's suggestions and thought the muffins were good. They seemed to taste a bit like cake.

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Reviewer:

Sheri S.

Cooking Level: Intermediate

Home Town: Novato, California, USA

Living In: Beaverton, Oregon, USA

Reviewed: Dec. 11, 2011

I've tried many, many cornbread recipes over the years and have always found them to be far too dry. But these are perfectly - MOIST! The sugar adds just the right amount of sweetness without turning it into a "dessert" muffin. Great with a pork roast. I made minor alterations - I increased cornmeal to 1/2 cup, reduced biscuit mix to 1 1/4 cups and added 1/2 cup of frozen corn [thawed]. Definitely earned a spot in my favorite recipes file.

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Reviewer:

Nel

Cooking Level: Expert

Reviewed: Dec. 9, 2011

This are amazing! I did change the bisquick to cornmeal ratio (1 1/4cup bisquick and 1/2 cup cornmeal). I will make these again!

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Reviewer:

ZERBE6982

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Beginning

Home Town: Combes, Texas, USA

Living In: Dallas, Texas, USA

Reviewed: Dec. 4, 2011

These were really good.

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Reviewer:

Jase

Cooking Level: Intermediate

Home Town: Hastings, Minnesota, USA

Living In: Stillwater, Minnesota, USA

Reviewed: Oct. 22, 2011

Yes, they're sweet... But these muffins are delicious! I followed the original recipe as is, and next time I will use 1/2 cup cornmeal as other reviewers had said. Other than that, the recipe is great. If you are in the south, these will not be your typical corn muffin! This is a northern-tasting recipe, the land of sweet cornbread. I used white cornmeal and they still turned out golden yellow (probably because of the eggs and butter), so if white cornmeal is all you have, no worries, you'll still get golden corn muffins. Cheers!

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