Comments on: Moist Cornbread Muffins

By: Suzanne

Suzanne — Thu, 20 Aug 2009 19:32:05 +0000

Those are absolutely beautiful!!!!

By: Jill

Jill — Thu, 30 Jul 2009 20:44:00 +0000

My friend, John, asked me to make two batches of these for a Rotary Club luncheon. I’m thinking of using a mini-muffin pan to bake bite size cornbread for easier handling in the buffet line.

By: Jill

Jill — Mon, 20 Jul 2009 18:22:31 +0000

Thank you Nadine for the heads up. I tried yogurt in biscuits and it turned out pretty good too. I’ll try it in these next time.

By: Nadine

Nadine — Sun, 19 Jul 2009 20:36:29 +0000

I made them with plain organic yogurt instead of sour creme. Thanks, to die for!

By: kellypea

kellypea — Mon, 24 Nov 2008 00:49:42 +0000

These are for dinner tonight….with beans! Perfect.

By: Oat

Oat — Mon, 17 Nov 2008 00:32:17 +0000

Oh my. drool!

By: Budget Friendly Red Beans and Rice with Sausage On Simple Daily Recipes

Budget Friendly Red Beans and Rice with Sausage On Simple Daily Recipes — Tue, 11 Nov 2008 20:22:39 +0000

[...] the rice was doing it’s thing, I made a quick batch of moist cornbread muffins. Everything was ready to eat at the same time and everyone was pleased. Cake Balls the New [...]

By: Jill

Jill — Thu, 10 Jan 2008 17:26:29 +0000

Tina wrote in and said:
“Just thought I would share with you what my grandmom and mom would do for
buttermilk substitute. I have also done this before.

For every cup of milk you add 1 tablespoon of vinegar. What I did was put in the vinegar first, than added the milk up to the one cup line.”

Thank you, Tina. This is a great handy tip. Most of us probably have vinegar on hand more often than sour cream.

By: Ben

Ben — Thu, 10 Jan 2008 00:59:00 +0000

Wow! I know this is going to be one of my favorite muffins. I can just see them coming out of the oven right now. Yummy!