Comments on: corniest corn muffins

By: Meghan

Meghan — Thu, 11 Feb 2010 00:32:09 +0000

These were a perfect accompaniment to a bowl of chili on a snowy day. I skipped the extra yolk and halved the sugar – and found the results to be delicious! This has gone to the top of my cornbread list.

By: deb

deb — Wed, 10 Feb 2010 04:11:42 +0000

Hi Heather — Glad you’re enjoying the recipe. Extra yolks are generally for richness. However, if you think you won’t miss it, skip it.

By: Judith in Ottawa

Judith in Ottawa — Tue, 09 Feb 2010 23:34:11 +0000

I made these tonight with your red bean chili. Exceedingly nom-nom-nom. Thanks!!

By: Heather

Heather — Tue, 09 Feb 2010 23:30:29 +0000

im glad i have finally been able to reconcile the fact that even though i am from the south i dont like southern cornbread. i have been making this for a bit now (minus the corn, nutmeg, and half the suger and in a hot buttered skillet) and think i have found cornbread perfection. (for me anyway, please dont tell my mother i have ruined her perfect cornbread recipe:) thank you deb!
but i just keep wondering…why the extra yolk? i have a tendency to put in either just one or two whole ones cause i hate to throw away half a perfectly good egg and no one here eats just egg whites. but im sure there must be some culinary reason for an extra yolk right? i dont see that much difference when i do it differently, but my curiosity has finally gotten the best of me.
Thanks again for all the wonderful recipes!

By: Rachel

Rachel — Fri, 15 Jan 2010 01:21:24 +0000

made these tonight along with black bean soup. great winter comfort food. Next time I will go heavier on the sugar- I’m guilty of loving the super sweet cornbread. These are sooo yummy, I’ve finally found a cornbread recipe worth sticking with! Thanks!!!

By: Sarah

Sarah — Mon, 11 Jan 2010 21:24:17 +0000

Delicious! I made these last week to go with a huge pot of soup we were cooking. The soup was yummy but fairly plain, lots of beans and vegetables but not much in the way of spice or kick. So, to make the meal a little more interesting I baked the corniest corn muffins. I followed your advice, Deb, and only used 2/3 the sugar it calls for but I also added 2 T of finely diced jalapenos. My mini muffins turned out splendidly! I love cornbread that is slightly sweet and slightly spicy and these fit the bill perfectly. Thanks for yet another great recipe.

By: Elizabeth

Elizabeth — Fri, 25 Sep 2009 14:54:02 +0000

Mmm. I made these last night, but I made them in a big pan instead of individual muffins. They turned out great and to rave reviews. The nutmeg is a fantastic addition!

By: David

David — Sat, 29 Aug 2009 22:54:24 +0000

I found this recipe doing a google image search. I made these today without the nutmeg and they are wonderful. Not too sweet and not to bitter. Wonderful texture. This is going in my recipe bin. And they taste yummy to my tummy! Even my beautiful wife love them!!

By: David

David — Sat, 29 Aug 2009 22:07:40 +0000

I found this recipe doing a google image search. I made these today without the nutmeg and they are wonderful. Not too sweet and not to bitter. Wonderful texture. This is going in my recipe bin.

By: TATYANA

TATYANA — Tue, 18 Aug 2009 18:23:08 +0000

I made the muffins twice: first time as written, second time without kernels (as per my husband’s request). WOW, we loved them. I am now asked to make them every other Sunday. Your baking recipes are are always so reliable. I also made your peanut butter cookies, brought them to work and they were gone by the end of the day. Thanks Deb!