Canned Corn Bread Muffins

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This recipe has the perfect balance of everything -- It is moist without being too heavy; it is slightly sweet without being too sweet; since I didn't have buttermilk I did the shortcut (milk + squeeze of lemon. I also made it easier by using a square 8" tin; you could add butter and/or honey or eat warm right out of the pan. So quick and easy. It was perfect and the hit at dinner. It's a definite keeper! YUMMY!

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This is my go to corn muffin recipe. So quick and easy and uses ingredients that I almost always have on hand. I use regular muffin tins and they come out perfect. I also use powdered buttermilk (that you can keep in the fridge and stays good for a long time. Great recipe!

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Wow! These are amazing! I just had it and had to write a review. This way I won't eat the whole batch in one sitting. We tried an Emeril recipe and it didn't come out well, so we searched and found this one from Sandra. Just from holding it in your hand, you knew you had a superior muffin. Will make for company this weekend!

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These corn muffins are very good and not overly sweet like some recipes. I substituted the buttermilk with plain yogurt.. Did not add the cheese. Baked in muffin pans and turned out great! Will make again and again.

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I love Sandra Lee, but not this time around. It was way too heavy for my taste. I was hoping for more of a cake like consistency. I made it for a family dinner. My mother, hubby, and I didn't like it but my sister loved it! Go figure! Too bad for her this one was not a keeper for me! It wasn't bad... just not great either!

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I have made this cornbread several times for different occasions and I never have any leftovers! I always double the recipe, leave out the cheese, and bake it in a casserole dish. It is very moist and rich - great recipe!

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Moist, and a breeze to make this recipe. My family was actually fighting over
the last piece of cornbread. Good job Sandra Lee, keep up the good work.

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Sick of dry and crumbly corn bread? This is the recipe for you. It's so easy, moist, delish and there is never a muffin left over. This is a staple side dish to my chili recipe.

I use powdered buttermilk so it's always on hand. And, instead of tomato paste cans I use a large muffin pan. Friends and family are always asking for a copy of this recipe.

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I didn't use the can's but a cake pan instead. The addition of creamed corn made it more sticky/doughy. I cooked it alittle extra time hoping it would firm up. Boyfriend did not care for the kernel's of corn.

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This recipe is easy and tastes so very good!! The extra cheese on top gives it a great look and adds to the overall taste. I baked mine in regular muffin pans and they turned out great!! Thanks for a recipe that I will be using again!!