I've never made corn bread muffins from scratch and after reviewing the other comments, it's truly scrumptious! My husband loved how it didn't fall apart because it was very moist and not light in weight, very compact and all together nicely-if that makes sense ;)
I kept my batch of dozen in the oven for 20 minutes at 350 degrees instead and it came out lightly crispy along the edges and perfectly cooked thoroughly and golden brown on top. We don't drink milk but instead of 1/2 cup of milk, I used 1/4 cup of almond milk with 1/4 cup of heavy whipping cream which made it taste creamy and great! I didn't have kernels to thaw so I used most of the can of corn, draining out the liquid of course, and added it to the mix-tasted great. Adding 3/4 of a tsp. Instead of 1/2 a tsp turned out a hint more salty since the amount of honey and sugar does make it on the sweet side a bit. I'll use a full tsp. Next time which I think will add a little more of a salty flavor to it :)
Husband loved it and we'll be making more of it :))
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I've never made corn bread muffins from scratch and after reviewing the other comments, it's...