*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Great tasting corn bread, very moist and rich. I made these as muffins and they were done in 15 minutes. I also made this recipe in a in a 9x12 baking pan and that baked for around 8 extra minutes. (see my 2 photos) It's so easy to make. The best ever!
Made these for a family event and everyone loved them. I baked them the night before in a mini muffin pan for 10 min and let cool on wire rack then bagged them. When everyone arrived I warmed them at 375 for 10 min which provided a crisp outside and soft inside. Will make again.
I cooked these for dinner last night. They were fast simple with few ingredients easy with only one bowl and economical. Good for when you only have a little time. I filled the muffin cups up 2/3 and instead of 12 I got 15.
These corn muffins were surprisingly very good and not dry. I hate a dry muffin. The creamed corn added nice flavor! A definate keeper! Thanks! UPDATE: 5/17/09 - I used a cheaper canned corn this time and although they were still good they didn't have the same taste as they do when I use a name brand like Del Monte or Green Giant.
I love this recipe! Finally I enjoy cornbread. I knew I could like it but I just never had cornbread I liked until this! Everything else is dry and crumbly. This is moist has a great texture and delicious taste! I'd give it more stars if I could!
These are perfect truly. What creamed corn was invented for. And exactly what I've been searching for. These are not dry savory corn "bread". They are sweet moist simple fast single-serving little mouthfuls of heaven. Perfect for a quick snack or breakfast as well - they need no butter no syrup... nothing. I made 12 overful muffins cooked for 17 minutes; I think next time I'll fill them less and get a few more muffins out of it. But this recipe is a big fat keeper. Thank you!!