7 Reviews

Really great cornbread muffins! I made as written, except I used white cornmeal (what I had). Loved the addition of the corn to the muffin... added some interesting texture and an extra hint of sweetness. Very good -- I will make again!

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NELady April 16, 2010

The ingredients and measurements made a great batter. I was pleasantly surprise by the brown sugar! I felt that the oven temp and bake time was too high. I cut the bake time down to 12 minutes for regular sized muffins and they still came out a little more dry than I would have liked. They were still a good side to our chili dinner though.

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cbjc2729 August 31, 2009

Never made cornbread before or even tasted it for that matter but I always wanted to! I don't know what they are supposed to take like but these turned out awesome! I made some full sized and some baby muffins as my daughter loves them. I thought they had a little too much sugar in them, but they turned out not too sweet. I may lessen the sugar a touch next time. DH doesn't like cornbread, but I will con him into trying them! LOL

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Sam #3 December 12, 2008

Very tasty corny muffins! I was able to get 12 full size muffins and 7 mini-muffins out of this recipe. I used the buttermilk and felt that it gave a nice tang to the muffins. I did substitute splenda for the sugar... although there seems to be a lot of sugar in these, they aren't overly sweet. Thanks! Made for PRMR game.

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Brooke the Cook in WI August 22, 2008

We reduced the servings down to 12 and used the milk/lemon juice version. We also used canned corn. We chose to put about 1 tsp olive oil in our little 6" cast iron pan, topped it with a few more corn kernels and baked it for 15 min. A Perfect cornbread. Sweet and flavorful!

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2Bleu April 01, 2008

I made to accompany tonight's dinner. I used milk mixed with lemon juice rather than buttermilk. The muffins were delicious. Thanks for posting.

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Dreamer in Ontario October 27, 2007

Decided to give no stars, as I used freshly ground whole wheat and sucanat for the sugar. However, I've never had a problem with the whole wheat b4. I was a little worried about using so much oil, but decided to try the full 3/4 C. They came out very dense and heavy and didn't rise. I would probably cut back on the oil to 1/2 C.

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WI Cheesehead August 13, 2007
Perfect Cornbread Muffins With Corn!