Corn Muffins

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Delicious!!! I followed the recipe exactly, except I used 3 large eggs and added a splash of vanilla. I got 20 muffins and they are moist. Next time I might add a bit more sugar, around 1/2 cup, to make them sweeter, since we like sweeter corn muffins.

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Followed the exact recipe and it turned out perfect.I managed to get 14 large muffins. It has a nice crunch on the top and moist inside. My husband loved it. Ina never fails me ..

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Pretty good but I think it must mean it makes 12 large or Texas-sized muffins. I filled my muffin tins to capacity and made 16 muffins in a regular-sized pan.

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For me these are the perfect corn muffin. Crunchy top, great texture and crumb, and not too sweet. Followed 2 suggestions from others here: filled the tins to the top and baked for 25 minutes. The came out perfectly.

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This was the first time I've made cornbread of any type, and the recipe was delicious. I made mini muffins, filled all the way to the top, and cooked them for 11-12 minutes.

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I have been looking for a recipe to match the corn muffins I used to get at a deli years ago. They were the best ever. I came across this recipe and since I love all Ina's recipes, I decided to try it. I new
the top was crunchy, but I was looking for extra crunchy, so I put
"sugar in the raw" (turbinado sugar on top before baking. I finally found the recipe I was looking for. Some said they were dry. I think
30 min was too long. Next time I will take out at 25 mins. I also
piled my muffin tins high, so that may have cut down on my muffins not being dry. I love these muffins. For those who found them dry, try them again and remove from the oven at 25 min and pile those pans
nice and high. So good.

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So moist and delicious! Ina, you never let me down.. I did sub a few things since I didn't have some of the ingredients on hand (also, I halved the recipe-
Instead of whole milk I used 1/2 c. 1% plus 1/4 cup heavy cream
Instead of corn meal I used polenta- I ground it up with my immersion blender for about 3 minutes, worked perfectly!
Instead of unsalted butter, I used salted, but I reduced extra salt to about 1/4 tsp.
Turned out beautifully. :-

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Just took these out of the oven and I spread some butter on a warm muffin and I was just so good. Made these to have for a fast breakfast in the morning and I'm very happy with the results. I love Ina's recipe. She's the only one I really like to cook and bake from. Thanks for another amazing recipe Ina!!!

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I was thrilled that I might have found a better corn muffin recipe. I was so disappointed. I cut the recipe in half but it still made 10 very dry & crumbly muffins. Not at all moist as promised. I did love the crispy tops though.

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I added a small can of creamed corn and took out 1/2 cup of milk. These were amazing! I had some leftover batter, so I experimented- I put the batter in a mug and microwaved it for 1 min. 30- mug cake!