Cornbread Muffins

From: CookingForThree

On Mar 11, 2009

Loved by all in my house! They turned out perfectly. I topped with cheese and we had them with chili.

From: Karabea

On Feb 10, 2009

These were a little bland for my taste. I would definitely add a lot more salt and maybe more sugar. Also, I don't know if it was just my oven, but the temperature seemed a little too high. My muffins started getting really brown on top after only 10 minutes or so of baking but were still runny on the inside. I turned down the temperature and baked them another 8 minutes, and they were done. I would probably tweak this recipe if I were to ever use it again.

From: Kitchen Ninja

On Jan 21, 2008

A good base recipe. Step 7 is important — without something added, they're too bland. I did a plain batch to test the recipe, then one with chipotles and one with green chiles. The plain and the chipotle were made with milk, as directed. For the green chile batch, I used buttermilk instead. It's good both ways. I won't make them plain again, but will make again with additions. They were done after 12-15 minutes, would have been way too dark and dry at 20-25.

From: Miss Annie

On Jul 27, 2004

Great cornbread muffins!! I made it as you directed, but used 2% milk, everything else stayed the same. The muffins were perfect with pinto beans (would be great with stew, too). The muffins were not heavy, which we like. Thanks, Lennie for posting this wonderful recipe. Definately a keeper!