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Can't beat this recipe. It is wonderful! We loved the honey butter with them. Thanks for posting.
Fantastic cornbread! We loved everything about this recipe -- especially the honey-butter. I did not make muffins; instead, just made this in a round cast-iron skillet in the oven. I also used chopped pickled jalapenos vs. fresh. We will definitely have this cornbread again! I am amazed that we actually have some leftovers. Made for the Everyday is a Holiday tag, February, 2012.
These were delicious with the bite from the jalapenos and the coolness of the honey butter. I used plain greek yogurt in place of the sour cream and skim milk. I got 6 muffins. Very yummy!
Loved these muffins. Served with Chicken Poblano Chowder.
These were pretty good. I only used about 1/2 tbl of sugar, and that was plenty. I also added about 1/2 cup of shredded cheddar. I also subbed 1/2 chipotle jalapeÃ±o (with seeds), which despite my fears, was not too much. I made them in a mini muffin pan, and got 18 mini muffins. I checked them after 11 min., and that turned out to be just right.
Delicious! I used 3/4 of a jalapeno so that was perfect heat for us! Also, I used light sour cream. Perfect with the honey butter. Thanks MarraMamba for another great recipe. Made for Everyday is a Holiday game.
These were great; I followed the recipe exactly (using about 3/4 of a chopped fresh jalapeno). Slightly spicy, so the honey butter sweetness was unexpected but delicious with the muffins!
Simple & quick. I think next time I'll reduce the amount of corn a little bit. The honey butter is a must, it's delicious!
This was excellant. My husband loved the extra kick the jalepenos gave it. I reduced the amount of sugar in half since I dont like my muffins as sweet.
Easy to make recipe with delicious results. I didn't have canned corn so I used frozen but that didn't seem to make a difference - it was delicious. I will make these again but will add more jalapenos. I also added 2 tbsp. chopped green peppers. I really like these corn muffins. Thanks MM