Corn Muffins

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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!

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for some reason after being sick with the flu for two days and eating nothing but popsicles corn muffins sounded really comforting so i picked this recipe to try. i halved the recipe and added a bit of olive oil and honey as well. gotta admit i was completely lazy and microwaved the butter, added the milk to cool the butter, then added the egg and mixed then just dumped all the dry ingredients on top and mixed til combined. to my surprise even with my laziness they turned out fluffy moist and just sweet enough. perfect! i did only fill about 2/3 of the way and baked 17 minutes though. delicious and so far kept them down :P. influenza fighting corn muffins? :P

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Very good but my partner suggested adding a can of creamed corn to the recipe and it improved the sweetness, moistness, and texture. It also prolongs the tastiness into the next day (if there are any left.

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As impressive as a cornmeal muffin can be! Moist, crispy-topped, nicely weighty, large-sized, just sweet enough, textural, and delicious. If this is what you like in a cornmeal muffin, no need for any other recipe. I used coarse ground cornmeal and 3 large eggs, suggested by another reviewer, to get 18 muffins.

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I cannot use whole milk and butter, so I had to use skimmed milk and margarine instead and the muffins came out great! Thank you for the recipe, I will be making these muffins over and over again!

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I have just finished my second batch. I find this muffin moister than most and just sweet enough for those of us who like sweet muffins. Both times I used white whole wheat flour entirely for the recipe. This time I substituted 1/2 cup applesauce for 1/2 melted butter. I used skim plus milk as I usally don't have whole milk around. I used 3 of my chickens smaller eggs instead of 2 extra large. By mistake I set the oven to 395 and didn't catch it until they were in for 20 minutes. Since the tops were already golden, I opened the oven door and got the temp down to 325 and cooked another 5 minutes than checked with a toothpick. The results were better than the first batch. I felt the applesauce lended more moister and the mistaken temperature caused the muffin within the tin to carmalize giving the outer edges a delightful sweet crunch. I should have checked with a toothpick at 20 minutes, it might have been done by then. All in all, great muffin.

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This is a great and easy corn meal muffin. My husband loved them. However, Ina made 12 muffins and I got 24 muffins out of the recipe. Thats ok as they freeze well. Tx, Ina

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My family loved this recipe, I made it in a 9 x 13 glass casserole twice and we ate it as corn bread with our chicken dinner. With or with out butter on top it was delicious. The only problem I had when making it was the butter had to be very cool before mixing with the milk and egg. The next time making it I will try take the chill out of the milk before adding it to the butter and egg.

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These were good but thought they were a bit too dense.

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This was fantastic! This is going to be a staple in my cooking. Thanks for sharing this Ina ;P