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I made these with the mini muffin pans. But 2 words of advice the 50g of veg. shortening confused me so I used 50Ml. and it turned out great also, Don't forget to grease the muffin tins. But otherwise I love the recipe and I don't usually like corn bread but this was great and 2 1/2 year old loves them. Hopes this helps you all out.
Made these last night to go with my Mexican Ham and Bean Soup and they were quick, easy, delicious, and, best of all, I had all the ingredients in my pantry! I used 1/3 c. melted butter flavor Crisco in them and used paper muffin cups sprayed with Pam. Thanks, Krittylea21 for a keeper recipe!
I used this recipe pretty much exactly except for substituting the white sugar for 3/4 cup of brown sugar which gives them a great taste and cuts back on the aftertaste. With a crockpot of chili, they didn't stand a chance of making it into the next day....Very tasty and nice texture!
This is a great receipe. Used a little less sugar as we don't like sweet corn muffins/bread.
so disappointing! I was confused by the 50g of shortening, after reading reviews I ended up using 1/2 cup melted shortening and using 1/4 part cream for the milk The review that said they were too salty and tasted like baking powder was right on and they were extremely crumbly!! I prefer a slightly sweet but very moist cornbread. Would not recommend this recipe at all.
I'm having a hard time not eating these all at once. I will say that they're not the most moist cornbread I've ever had, and there's an odd sort of aftertaste to them. Next time I might try using cream or half and half instead of milk. I also used butter instead of vegetable shortening.
Made these tonite to go with our supper. They were as easy as a mix and just how i like, them - a little sweet & not too dry. I used 1/4 c veg oil. Made exactly 12 and i baked them at 325 (because i have a dark muffin pan) for 22 minutes and they were perfect.
Mine turned out just like the picture. They were perfectly done in 15 minutes and my mini muffins only took 10 minutes. I used 1 cup of powdered milk and 3 1/2 tablespoons margarine. I served them with crock pot beans. A little sweet, but soooo good. I thought this was a great recipe because I was able to make some changes and they still came out great. My husband wanted them to be less crumbly, I think if I would have used oil...that would have solved the problem.
I tripple checked the recipe when making these- so much salt and baking powder... but I went with it. They came out salty and with that strong baking powder taste that makes your teeth and tongue yucky. Now maybe I measured the spoonfuls too heavy on the baking powder- I don't think so on the salt. Sorry I am not game to try this recipe again.