Reviewed: Jan. 11, 2008

Great tasting corn bread, very moist and rich. I made these as muffins and they were done in 15 minutes. I also made this recipe in a in a 9x12 baking pan and that baked for around 8 extra minutes. (see my 2 photos) It's so easy to make. The best ever!

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18 users found this review helpful

Reviewer:

zmo

Cooking Level: Intermediate

Reviewed: Jul. 3, 2007

This is a new favorite! Talk about easy and yummy! I did add an extra tablespoon of brown sugar. I like my corn muffins a bit sweet. They were so moist! Thanks for the recipe!

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15 users found this review helpful

Reviewer:

MSPOONER

Cooking Level: Expert

Home Town: Aurora, Illinois, USA

Living In: Tampa, Florida, USA

Reviewed: Apr. 16, 2008

EASY PEASY AND YUMMY!! MADE IN A 9X12 PAN FOR 35 MINUTES. CAME OUT 1/2" THICK. WILL USE AN 8X8 PAN NEXT TIME AND BAKE LONGER.

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12 users found this review helpful

Reviewer:

ursulaj.

Cooking Level: Expert

Living In: Weston, Florida, USA

Reviewed: Apr. 16, 2009

I cooked these for dinner last night. They were fast, simple, with few ingredients, easy, with only one bowl and economical. Good for when you only have a little time. I filled the muffin cups up 2/3 and instead of 12, I got 15.

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11 users found this review helpful

Reviewer:

Skunkee

Cooking Level: Intermediate

Home Town: Atlanta, Georgia, USA

Living In: Mcdonough, Georgia, USA

Reviewed: Dec. 21, 2008

Made these for a family event and everyone loved them. I baked them the night before in a mini muffin pan for 10 min and let cool on wire rack, then bagged them. When everyone arrived I warmed them at 375 for 10 min, which provided a crisp outside and soft inside. Will make again.

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9 users found this review helpful

Reviewer:

textrainer

Reviewed: Aug. 9, 2007

These corn muffins were surprisingly very good and not dry. I hate a dry muffin. The creamed corn added nice flavor! A definate keeper! Thanks! UPDATE: 5/17/09 - I used a cheaper canned corn this time and although they were still good, they didn't have the same taste as they do when I use a name brand, like Del Monte or Green Giant.

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7 users found this review helpful

Reviewer:

pam

Cooking Level: Intermediate

Reviewed: Jan. 23, 2008

These are not good, they are great! I used 2tbs. white sugar because I didn't have brown sugar on hand and they were awesome! These will go perfectly with my fried chicken and southern green beans.

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6 users found this review helpful

Reviewer:

Betty

Cooking Level: Beginning

Home Town: Rancho Cucamonga, California, USA

Reviewed: Nov. 8, 2007

I love this recipe! Finally I enjoy cornbread. I knew I could like it, but I just never had cornbread I liked until this! Everything else is dry and crumbly. This is moist, has a great texture and delicious taste! I'd give it more stars if I could!

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6 users found this review helpful

Reviewer:

rellorba

Reviewed: Dec. 1, 2010

These are perfect, truly. What creamed corn was invented for. And exactly what I've been searching for. These are not dry, savory corn "bread". They are sweet, moist, simple, fast, single-serving little mouthfuls of heaven. Perfect for a quick snack or breakfast, as well - they need no butter, no syrup... nothing. I made 12 overful muffins cooked for 17 minutes; I think next time I'll fill them less and get a few more muffins out of it. But this recipe is a big fat keeper. Thank you!!

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5 users found this review helpful

Reviewer:

moxie & mirth

Cooking Level: Intermediate

Reviewed: Oct. 28, 2008

A nice corn muffin that goes well with chili. I prefer the corn muffin recipe with one corn muffin mix and one cake mix since it is sweeter, but the rest of my family likes this recipe better since it is not as sweet.

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5 users found this review helpful