10 Reviews of Cheddar Cornmeal Muffins

From: winkki

On Jan 12, 2005

These were perfect to pair with a big pot of soup on a cold night. The whole family decided we all like these better than traditional cheese muffins because the cornmeal gives it such a nice texture and fullness. I was a bit short on milk so subbed a bit of sour cream for about 1/3 cup; made for a very moist muffin. These are definitely going into our regular menu rotation ~ thanks so much!

From: Dreamgoddess

On Nov 22, 2004

I served these muffins with Easy Red Beans and Rice with Sausage Easy Red Beans & Rice With Sausage for a very easy, delicious meal. The muffins were perfect with the spicy rice. This meal was given the highest ratings by the whole family. Thanks so much for sharing this recipe!

From: MizEmme Desjarlais

On Dec 21, 2003

Easy to make. Adults liked it better than kids (they like a sweeter muffin). I might add a little sugar and reduce the salt next time. Otherwise, pretty good!

From: KLV

On Jan 6, 2003

This doesn't take 20 minutes to put together - at least not for me! Of course, because my husband is lactose intolerant I left out the cheese so that cuts down on time. I substituted lactose free milk for regular milk and they turned out fine.

From: Soldier Girl

On Aug 22, 2006

I made these as a side with a Mexican-style rice and bean dish. It's not often the main meal gets overshadowed by the side-dish, but these muffins were moist, cheesy and delicious. I intend to add more cayenne, though... I added about 1/4 tsp the first time but couldn't taste it.

From: plaza

On Dec 22, 2008

Fabulous! The only thing I had changed was to add a table spoon of garlic powder to the mix. Came out like Red Lobster biscuts and everyone went crazy over them. Definately keeping this recipie

From: 4kidlets

On Sep 26, 2009

I honestly though these were abit dry, but the kids scarfed them down, which is all that matters as a mom to picky kids!!!

From: Chef #646060

On Feb 4, 2009

This turned out very well, especially using skim milk. The sides were nice and crunchy and the top a golden, cheesy brown. Honey and butter are the perfect topper to this muffin.

From: MA Blossom

On Feb 2, 2009

I made these to go with Kartoffelsuppe (Potato Soup) Kartoffelsuppe (Potato Soup). The cornmeal texture made it a welcome accompaniment to the soup. I will make these again and try to add a little more zing, maybe upping the amount of cayenne as per Soldier Girl's suggestion and/or adding garlic powder as Kelly Jones did. Thanks, T-Reed, for this addition to my cookbook.

From: Euphegenia

On Oct 2, 2008

I made these muffins to accompany ham and beans and they were fantastic! Very moist and tasty. Thank you for such an excellent recipe.