Wretched tasting mix. After baking, it becomes a mass of weird tasting crumbs. It's cheap but still a waste of money. Shame on you Marie Calender!

Yumm...

"Restaurant Style" is mostly abused by tortilla chip makers to the point where every different brand claims the distinction. Now Marie Callender is promoting this description. Which begs the question, how many restaurants sell corn muffins? And if they tried to serve these they would be out of business in no time. I can only blame myself. My usual recipe requires sour cream, butter, eggs, milk, baking powder AND soda, a dry mix and a wet mix that must be pre-conditioned and stirred multiple times. The kitchen is a disaster area when I'm done. But they are tasty (and fattening, I'm sure). And sugar can be adjusted to a mere suggestion. So I got lazy and decided there must be a better way. I was wrong. These are more like too sweet cupcakes with corn flavoring. The sweetness level is the definition of cloying. Absolutely no corn meal texture or flavor other than artificial honey and sugar. For all the poor souls who think these are 5 star good, please try a few scratch recipes so you can taste the real thing. These ain't it.

love it

I used to use the Marie Calendars cornbread mix for years with excellent results. However, when they went to the low fat versions it made the corn bread have a terrible bitter after taste. I hate that having fat in things got such a bad wrap. We now know that fat and cholestrol is not what causes heart attacks, it is inflammation cause by SUGAR! Taking out the fat takes out the flavor! When manufacturers take out fat they substitute in more carbs and sugar! The exact opposite of good nutrition. People need to wake up.