This recipe made 9 regular sized muffins. I greased the pan with cooking spray and the muffins came out of the pan very easily. The texture was perfect and they had just the right amount of sweetness. I baked them for about 20 minutes.

Baked these today, turned out really well! I only baked them for like 12 minutes though!

Great recipe! Husband said it was really good (his compliments regarding meals are rare). Baked it in hot cast iron skillet about 30 minutes.

I used the mini-muffin pan by pampered chef, and spooned 1 tbsp. in each muffin. Cooked for a few minutes and then checked on them every minute. After they cooled, they tasted much better to me. Also substituted buttermilk for 1 cup of 1% milk 1 w/tbsp. White vinegar. Probably would have been even better w/buttermilk!

Great recipe and thanks for the tips about time to bake and from another reviewer about quantity. I upped the corn meal to 2 c. and the sugar to 1/3 c. and made 10 muffins in a standard size pan. Baked for 20 minutes. They didn't get golden but a clean toothpick and completely baked through...and my five year old ate a muffin for breakfast and dinner today!

Loved this recipe. Made it for my family as muffins tonight with chili. It was moist and delicious. The best muffins I have ever had. Usually use a packet mix and will never again. I used raw sugar and yellow self rising cornmeal. Also did it on convection bake. It made 15 muffins. Great..great recipe. Thanks for sharing!!!!