Creamed Corn Cornbread

Total Time:
35 min
Prep:
15 min
Cook:
20 min

Yield:
8 servings
Level:
Easy

NUTRITION INFO
Ingredients
  • 2 cups yellow cornmeal
  • 1 teaspoon kosher salt
  • 1 tablespoon sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 cup buttermilk
  • 2 eggs
  • 1 cup creamed corn
  • 2 tablespoons canola oil
Directions

Preheat oven to 425 degrees.

Place a 10-inch cast iron skillet into the oven.

In a bowl, combine the cornmeal, salt, sugar, baking powder, and baking soda. Whisk together to combine well.

In a large bowl, combine the buttermilk, eggs, and creamed corn, whisking together to combine thoroughly. Add the dry ingredients to the buttermilk mixture and stir to combine. If the batter will not pour, add more buttermilk to the batter.

Swirl the canola oil in the hot cast iron skillet. Pour the batter into the skillet. Bake until the cornbread is golden brown and springs back upon the touch, about 20 minutes.


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3.9 92
Best yet. I would try a little more sugar next time. Thanks Alton.<br /> item not reviewed by moderator and published
This cornbread is very grainy and tasteless.  I am not a huge lover of salt and even with the small amount of kosher salt, it was very salty to me.  My husband is a "saltaholic" and he thought it was a bit salty too.  I make cornbread from scratch often and this is the most tasteless one I've had. I won't make it again.   item not reviewed by moderator and published
I made the recipe exactly as the recipe stated, in the cast iron skillet, in the oven. The corn bread is good but not great. I think it could have used extra cream of corn and more sugar. I see what other reviews have said. The taste is a bit sour and grainy. I'm going to serve it with some maple butter to sweeten it up! item not reviewed by moderator and published
This ended up with a bit of a sour, vinegary flavor. I took it to a potluck and it was not a hit. Many people, including myself, had a couple bites and then didn't finish it. I think the buttermilk is the culprit for that icky aftertaste, though I'm sure mine wasn't spoiled as I bought it that day specifically for the recipe. Since I loved the appearance, texture, and the use of the creamed corn, I imagine I'll use this recipe again but try another milk-based substitute for the buttermilk. item not reviewed by moderator and published
I was leary making this recipe. Who would've thought Alton Brown knew how to make cornbread let alone one that tastes like cornbread I remember from my childhood in WV. Hats off to you Alton!!! BTW no offense intended :) item not reviewed by moderator and published
My family and I loved this. We enjoy sweet cornbread so I added another tbsp of sugar. Then I also used the entire cream of corn can. I didn't have a iron cast and I just used a small glass square pan. Came out great! This will be my new cornbread recipe for thanksgiving. Thanks Alton item not reviewed by moderator and published
This was the grainiest cornbread I've ever had. The recipe and the cornbread went in the garbage. I followed the recipe as printed above. :( item not reviewed by moderator and published
I made this recipe JUST as described. Cast iron skillet, buttermilk and all. I actually made a trip to the store just to make sure I had everything. This cornbread was fun to make with the can of creamed corn, and finding the sweet corn bits in the cooked bread was yummy. I read through the reviews and left out the sugar because some said it was too sweet and my husband doesn't like sugar in his food unless it's a dessert. LEAVE IN THE SUGAR! Because I omitted the sugar it turned out a bit salty due to the baking soda/powder and kosher salt. The sugar would have evened things out. Note: I just fixed it by making some simple syrup and brushing it on top. Fixed things right up! It would have been a 5 star recipe, but very few people have cast iron in the kitchen. I just feel like making cornbread muffins would be easier for most people. item not reviewed by moderator and published
I didn't have buttermilk but did have lite sour cream so used that. Very easy cornbread and no, it did not fall apart when cutting. Made it while the chili was finishing up on the stovetop. item not reviewed by moderator and published
I cooked this recipe for the first time, using my new beloved cast iron skillet, and it came out beautifully. Just perfect; like a cornbread cake, so fluffy and moist. And very easy and quick to make! I may try the reviewers' recommendation of honey in the batter next time, but honestly I think this recipe is perfect as-is. Thanks AB! item not reviewed by moderator and published
Delicious and so easy to make! item not reviewed by moderator and published
The flavor was on point, but the bread was very dry and crumbly. It was hard to keep it together just taking it out of the pan. I'll try reducing the cooking time to see if that helps next go around. I'm using it as a base for cornbread stuffing, so it'll probably work this time. item not reviewed by moderator and published
This is a great cornbread! So easy to make. I didn't have creamed corn, so I pureed some frozen corn and it worked just fine. item not reviewed by moderator and published
This will now be my "go-to" recipe for cornbread! It is the best...the.very.best! I can't say enough good things about it...quick, easy, moist, sweet (I may even leave out the 1 T. sugar next time), hearty corn taste, perfect texture, versatile (could add cheese, peppers, veggies, etc.), I did not have buttermilk so used 1 T. white vinegar before adding skim milk. I used an 8-in. cast iron skillet, not having a 10-in., and forgot to bake it 5 minutes longer. Although it tested done, the center was a bit soft. After tasting it, no one complained! In fact, 3 people devoured 3/4 of the bread. item not reviewed by moderator and published
I made it just like the recipe says and it was great as always. Moist, corny and not too sweet. Thanks Alton! item not reviewed by moderator and published
crazy great cornbread, i was skeptical that the recipe did not call for flour. this is the best cornbread ever and i have tried many recipes, including my mother&amp;#39;s! made exactly by the recipe, moist and delicious. item not reviewed by moderator and published
We just love this recipe. A little added vanilla makes it just that much better!!! item not reviewed by moderator and published
Super easy, super yummy! Great Southern cornbread recipe! My toddler calls it corn cake and gobbles it up! item not reviewed by moderator and published
I was very disappointed. It wasn't the recipe's fault, it was mine. Living in England, it's hard to find cornmeal, creamed corn, and buttermilk. I got lucky and found some cornmeal at a health food store, and I found a little half-pint of buttermilk in my grocer. They had Green Giant's creamed corn, which I grabbed as well. It was bland and kind of tasted like dish soap. I want to say it was the buttermilk, which was very thick (almost like yoghurt, or the creamed corn, which looked more like macerated corn in water. I've had success with this recipe once before, and I guess I'll have to make homemade creamed corn and see if that makes a difference. item not reviewed by moderator and published
I add a cup of sugar to this recipe and serve it with Hoppin' John and slow cooked collard greens every year on new year's day. It is awesome! item not reviewed by moderator and published
Really easy to make, delicious taste! Great texture but I think next time I will reduce the cook time by 5 minutes for a moister bread. item not reviewed by moderator and published
Usually love Alton's recipes, and this followed suit. Fun to bring out my cast iron skillet. I thought mine was a little too runny looking so added a 1/2 cup of Pamela's gluten free mix. I like mine a little sweet so squirted some xtra honey in too! It was perfect. Oh and used coconut oil, because that is what i had closest to grab as the pan was hot! item not reviewed by moderator and published
I wrote years ago when I first tried this recipe and gave it glowing reports. Over the years I have collected many recipes for cornbread and all of them are good. My favorite, go to recipe; however, still remains Alton's Cream Corn Cornbread. When I don't have Canola oil, I use Paula Deen's good ol' butter. I have added jalapenos; hot sauce, corn off the cob; hamburger, and cheese and all is delicious. My most asked for request to Pot Luck suppers is "BRING THE CORNBREAD". So go ahead and try it. It is so easy and quick and will fill you up with beans, cornbread, and buttermilk. Thank you Alton for this time honored recipe that has made me famous in my small hometown. item not reviewed by moderator and published
I am from Alabama and this is the kind of corn bread we grew up with. Absolutely dilish when you use Alton Brown's creamed corn recipe! item not reviewed by moderator and published
Fantastic recipe. I like sweet cornbread, so I used 1/4 cup sugar and also added the entire can of creamed corn. I did not have buttermilk on hand, so I mixed together a substitue of 1 TBL white vinegar and just under one cup milk (let stand for 5 minutes. Turned out great ... A real crowd pleaser! item not reviewed by moderator and published
Fast, uncomplicated, not sweet and came out perfectly. I made my own creamed corn from frozen whole kernel corn and buttermilk. What's not to love? We have oil cured extra-hot jalapeno slices on hand and used two tablespoons of that instead of plain canola oil. It kicked it up a notch. Then we turned it out on a platter so the crusty jalapenos were on top. item not reviewed by moderator and published
YUMMY!!! Used bacon fat and butter as a reviewer suggested. Glad I did! WOW! Added some pepper jack cheese to the recipe too and it was oh so yummy!!!! Thanks Alton! item not reviewed by moderator and published
Loved this cornbread! I had only 1 and 1/2c. cornmeal so I added 1/2c cake flour and I think the texture was perfect. Loved the crunch on the outside and you wouldn't get that without the cast iron. Based on other reviews I did use AB's creamed corn. That was an eye opener! I will never make any other kind of creamed corn. Only other thing I changed was I used 1T. bacon fat and 1T. butter in the pan instead of canola. Good stuff! item not reviewed by moderator and published
Yum! So easy! item not reviewed by moderator and published
Simple and Tasty- I didn't have canola, so I used bacon grease as others said...worked great. For those looking for sweeter- he has a fantastic "sweet corn bread pudding" you might like. Can't post links in reviews, but just click on his name and search those words. item not reviewed by moderator and published
This is Southern skillet cornbread, so no it doesn't need more sugar. If you want sweet, cakey Northern cornbread I'd suggest you look for a different recipe rather than just sweetening this one. As others have stated homemade creamed corn makes a huge difference. Alton has a recipe for that also. The only thing I change is using bacon grease instead of oil in the pan. item not reviewed by moderator and published
It was ok, it needs more sugar. item not reviewed by moderator and published
Very good, insanely easy to make. I am of the 'sweet' cornbread preference, so I'll be messing the the recipe a bit the next time that I make it. item not reviewed by moderator and published
Straight up country cornbread, just like my grandmother made. We're all addicted to sugar nowadays. "One of these days your children will be eating cornbread thats sweet and drinking tea that ain't, and they'll think thats a southern tradition." the Accountant item not reviewed by moderator and published
Good with a few adjustments ! First I had to add more sugar, I added a 1/4 Cup because I like my corn bread sweet. Also next time I will add the whole can of creamed corn, I could barely find it. I would like to cut back on the Corn meal a bit and add some APF too. item not reviewed by moderator and published
This was a great, quick recipe. I mixed the dry ingredients in a bowl and the wet ingredients in the mixer, then adding the dry to the wet at level 4 until mixed. Poured it right into the iron skillet. I only made two adjustments to the ingredients: I added rosemary and accidentally added the canola to the mixture. When I realized my mistake, I used non stick spray in the skillet. Everyone loved it. item not reviewed by moderator and published
difffrent quick and easy item not reviewed by moderator and published
The best! Super easy, tastes delicious! We add more sugar, though... because we love sweet cornbread. Jalapeno's make a great addition, too! item not reviewed by moderator and published
Very Tasty. I made it four times so far and my family love it. As with me, I always think you can turn any recipe into your own by adding other ingredients. I mix the buttermilk with carnation evaported milk and It's all good to go. item not reviewed by moderator and published
Easy, tasty - really good since I need gluten free - just be sure to get glunten free ingredients - I added a touch more frozen corn kernels - and used bacon drippings instead of oil item not reviewed by moderator and published
This is a great recipe. True southern cornbread should NOT be sweet and should be "gritty." Made it even better by using bacon drippings instead of oil. item not reviewed by moderator and published
I have never liked cornbread... Until I found a recipe that was awesome. But when I recently made chili and was getting ready to make cornbread I couldn't find my recipe anywhere! This recipe, although not the same one, came close with several of the key ingredients. But as I was making it I started to read the reviews and got a little concerned as to how it would turn out as the reviews did not make it sound anywhere close to my beloved cornbread. So I decided to modify it: I added 1 more tablespoon of sugar. Then after it baked I poked holes all over the top and poured a mixture of melted butter/honey on top and let it soak in. While not exactly like my recipe, the taste, moisture, etc, were pretty good. In fact we all had seconds. Would definitely make this again... With my modifications, of course. : item not reviewed by moderator and published
This recipe was tasteless!!!! item not reviewed by moderator and published
Very dry and way too gritty, presumably due to the lack of wheat flour. The flavor was spot-on, though. I feel like I need to make some soup to crumble this into so I don't waste it. item not reviewed by moderator and published
I should have read the reviews first. There was not enough sweetness at all. It turned out very bland and dry. item not reviewed by moderator and published
I made this once and it's good if you're not wanting a sweet cornbread. I also glazed the top with honey to add more sweetness. item not reviewed by moderator and published
I added more sugar after reading a review stating it wasn't sweet enough, then glazed them with a bit of honey after they were baked. I also subbed yogurt for the buttermilk and used canned creamed corn. I thought it was delicious and perfect with my chili. item not reviewed by moderator and published
I must have done something wrong -- the cornbread absolutely fell apart when I removed it from the cast iron skillet. I tried baking it for 30 minutes, leaving it in the skillet for 10 minutes, and it still seemed underdone and unable to be sliced into wedges. I tried five different batches and all of them ended up like this. item not reviewed by moderator and published
I used coconut oil and heated in my stoneware baking dish instead of using canola oil. This is a much healthier oil and imparts a wonderful aroma and delightful crispness on the outer edges of the cornbread. I live at high altitude and find most cornbread recipes to be very dry. This was nice and tender and not at all dry. item not reviewed by moderator and published
Thanks for hitting the spot Alton! Love your show. This cornbread was so good with the chili we made. This is almost perfect for us - it is everything I've been looking for in a cornbread recipe but we do like it a bit sweeter. I will add a little honey or extra sugar next time. The cornmeal box suggests 1/4 cup of sugar for the same amt of dry ingred. I may use 1/4 c sugar or 1/8 c honey. item not reviewed by moderator and published
I agree with others - taste was bland. I didn't see the episode, so I didn't know he used fresh cream corn instead of canned. Can't believe it would make that much of a difference, but perhaps it does. I used high quality corn meal and all the exact ingreds. Oh well, dipped in chili will be fine - which was the intended use anyways. Still love Alton. item not reviewed by moderator and published
Excessively dry. No flavor. No sweetness. Might have been my cornmeal. Sorry AB, but not good eats. Had better cornbread out of a box. I might try it again, but not for some time. item not reviewed by moderator and published
I substituted olive oil for the canola oil (that's what I had on hand, and I made my own rosemary creamed corn from another recipe I found on this site. It came out moist on the inside, crispy on the outside, and very, very tasty. When baked up fresh, put some honey on top, and this is an incredibly tasty dish that goes well with all kinds of main courses. item not reviewed by moderator and published
The cornbread was good. I think substituting butter for the canola oil makes a world of difference. The homemade creamed corn is way better than any store bought. item not reviewed by moderator and published
Yummy! After reading reviews I made a few little adjustments and ended up with The. Best. Corn. Bread. Ever. I used stone ground corn (Bob's Red Mill and canned creamed corn. I upped the sugar to about a quarter cup and added about two tablespoons melted, unsalted butter. Baked the bread in a pre-headed 9 inch skillet for 18 minutes. Perfecto! Oh...for one batch I added a small can of chopped green chilies with the creamed corn. That was excellent too. item not reviewed by moderator and published
Texture was great, enjoyed the taste as well. I added tsp of toasted fennel seeds. When i bake this next time, might double up the sugar. It was a hit with all age group. item not reviewed by moderator and published
The recipe produces a decent cornbread texture but it is a complete failure on taste. Applying butter and honey makes it edible but a real waste of good butter and honey. Very disappointing. item not reviewed by moderator and published
If you watch the video on this Alton clearly states that it will taste better with his homemade cream corn. He is correct I have done it both ways, caned cream corn brings nothing to the party. If you make Alton's cream corn it has spices and is really good and brings tons of flavor to the party. I have cheated and added butter sautéed onions, turmeric, rosemary to canned creamed corn and it is better but not as good as the homemade. item not reviewed by moderator and published
Hated it. Dry and tasteless. item not reviewed by moderator and published
This is more what I'm looking for! No flour, just corn, and a little sugar. I accidentally mixed the oil in with the batter, then used cooking spray on the pan...worked out fine! The taste is good, the bread is a bit moist, and very light! Good job, Alton! item not reviewed by moderator and published
The bread was good, I like that there is no flour, but I would like it to be a little sweeter and more moist on the top. If you don't like the bottom crunchy don't pre-heat the skillet just add the batter to a cold skillet and bake. I added a small jalapeno which gave great flavor. item not reviewed by moderator and published
Could use some spices like garlic and onion but still very very good item not reviewed by moderator and published
No, it's not sweet like a boxed mix but it makes a very good cornbread. The kind I remember from my childhood, Give it a try, we weren't disappointed. At true "Keeper". item not reviewed by moderator and published
I expected it to be sweeter and creamier, but at least I know that I am getting good old fashioned corn bread. It is a good mix with butter spread on top. I'm from the south, and like good corn bread, but I did expect it to be different than it turned out to be. Still good though. item not reviewed by moderator and published
I didn't have a problem in baking this one . Mine is delicious. I didn't have the creamed sweet corn . I blended the sweet corn and 1/4 cup of butter milk so that i had the creamed sweet corn . I didn't change the buttermilk. I still added 1 cup of buttermilk. I added chayenne pepper, garlic powder and onion powder . I added 2 tbsp sugar . I baked it for 25 minutes . Mine is not dry , but it was really delicious. The key of it is similar with whom wrote that " Don't bake so long ". THANKS SO MUCH , ALTON BROWN. This is really a cornbread . The other recipes are not genuine because they always add the flour or the cake flour or the raising flour . Corn bread ------- so we must add the corn meal . item not reviewed by moderator and published
Fried up a couple of slices of bacon and a couple of Tbsp of red onions in the cast iron skillet first. When cooked pulled out the bacon and onions (added later chopped up just before going into the oven). Left the dripping and brown bits from the frying of the bacon. Added about 1 Tbsp unsalted butter to the skillet. Only had 1 1/2 cups of cornmeal left so I made up the shortage with 1/2 cup of flour. Really chewy but tasted wonderful. I reduced salt to 1/4 tsp for health sake. I did not miss the lack of salt (bacon made up for some of it of course). Used honey, about 1 Tbsp because it was sitting on the counter and I often prefer the taste of honey. It was a wonderful moist cornbread. Someone else said you could sit down and make a meal with this cornbread. They were correct. It is in my "make again" file Alton. Jim in So Calif item not reviewed by moderator and published
I have made this recipe multiple times without alteration -- i love it! This is NOT a sweet, fluffy cornbread. If that is the type of cornbread you want to make, you should seek out a recipe containing flour and lots of sugar or honey. There are many such versions available, some of them quite delicious. THIS recipe is for an old-fashioned dense cornbread with a heavy crumb and a bit of crust on the bottom from the cast iron skillet. It's got the right texture and flavor for sopping up the pot likker from a batch of turnip or collard greens, or crumbling into a bowl of chili. Don't even try to make this recipe without using stone-ground cornmeal or the cast iron skillet. item not reviewed by moderator and published
I have to agree with the people that were disappointed with this recipe. I didn't feel it was sweet enough, and didn't taste very good. Won't do this one again. item not reviewed by moderator and published
I used the aforementioned tbsp of bacon grease as well and added 2 tbsp honey to the mix. The honey's a MUST for southen corn bread...just like grandma used to make in good ole Dover, TN. Beautiful.. item not reviewed by moderator and published
I combined this base recipe with some ingredients from others I've read and tried. The final product came out with wonderful - moist and extremely flavorful cornbread. It is the best one I have made yet.... I cooked up 6 slices of bacon in the cast iron skillet. Then crumbled the slices and set it aside. I poured out all but 1 tbl of bacon grease (reserving the rest) and cooked one small onion in the grease. I also added in 2 tsp of minced jalapeno. After letting the onion sweat, I removed the onion and jalapeno from the cast iron, set aside and wiped out the pan. I made the rest of the recipe, as directed, just adding 1 tsp of cumin to the dry ingredients and increasing the salt by 1/2. I stirred in the bacon and onions/jalapenos right at the end, and threw in a small handful of extra sharp cheddar cheese, as well. I ended up needing to add a little bit more buttermilk to get the batter to the right consistency, probably because of all the additional ingredients. I used the leftover bacon grease to coat the cast iron (instead of the oil). The cast iron was skill warm from cooking the previous ingredients. I also cooked the cornbread for 3-5 minutes longer than the recipe called for (approx 23-25 minutes). This cornbread was awesome. So much flavor. Very moist. Nice brown, crunchy edges. Could have been a satisfying meal all on its own. item not reviewed by moderator and published
Don't belive the denigrators! I hear a lotta "It's bland, it's not sweet at all!" criticisms here, but I ignored them, and followed it nearly to the letter. In Alton I trust when it comes to something I've never tried to make before. In the past, my cornbread experience has been from a box, and it tends to be very sweet. Of course you're gonna like 'em! They taste like dessert! Anyhow, these don't. You can always add a little sugar, but I prefer honey on the finished product. I built these to pair w/ chili con carne, and they were perfect in that role. Mine came out a little flatter, because I mixed them into nothingness, having not watched the video beforehand. Also, Alton's creamed corn had a lot less liquid than the stuff from the can I used (and I used the whole can). I ended up with a thin creamy layer a few millimeters below the surface where all that liquid became trapped, and it was quite good. My final variation was in the fat, where I chose to use bacon fat and butter, because those two thing taste oh-so-delicious. The cast iron crust was perfect, released nicely, and was the cherry-on-the-top bonus. item not reviewed by moderator and published
Followed the recipe to the letter. Surprised to find an Alton Brown recipe to be so flavorless. There was no sweetness and it was excessively dry. Basted with melted butter and agave nectar but I won't make this one again. What up, Alton? item not reviewed by moderator and published
I love Alton;s recipes but this one disappointed me. It was dry and had very little flavor. I have tried a dozen different cornbread recipes and none of them came close to the buttey, moist ones you pick up at the store. item not reviewed by moderator and published
I've tried a lot of cornbread recipes and really loved this one. I did make a couple substitutions, I used 1 Tb bacon fat and 1 Tb canola oil as anyone with a southern background might and I used a regular old can of creamed corn and a pinch extra salt. This was moist and flavorful and easy to make. Can't say anything bad about it. item not reviewed by moderator and published
Followed recipe exactly using Bob's Red Mill organic Cornmeal medium grind. I made 12 muffins. Their not bad but not great and way too dense. I also made a batch of Bob's Red Mill Cornbread using their Gluten/Dairy/Wheat free mix. I put 1/2 a can of cream corn in the mix and used buttermilk instead of milk. They're quite good. item not reviewed by moderator and published
Try this easy and fast recipe! This is everything I hoped it would be! It requires Alton Brown's Creamed corn recipe (since it actually has flavor), however, I was able to cheat by adding sweated onions, rosemary, tumeric and black pepper to canned creamed corn. It only took 15 minutes in my oven to be golden brown and moist and slipped easily from the pan. I will use half to make cornbread dressing. This is _not that sweet corncake_ you were thinking this might be. It is genuine cornbread. item not reviewed by moderator and published
I tried this recipe tonight and it was great! I couldn't believe how easy and fast it was to make. It was light, crumbly but crisp on the outside. I was worried it wouldn't rise in the middle but it did...I didn't open the oven until I saw the top browning a bit Quality ingredients help to get a good result. You have to be sure not to overcook it so it doesn't get dry...fortunately mine turned out just right. THANKS ALTON! item not reviewed by moderator and published
This tasted so good my husband went out and bought me a new pan just to cook this in. item not reviewed by moderator and published
Followed the recipe exactly. Texture was spot on in my well-seasoned cast iron skillet but this corn bread had NO flavor. I'm still searching for the recipe that the whole family will enjoy. No one finished their slice. item not reviewed by moderator and published
OMG - This was awful - and not at all what I expected from Alton Brown. I just threw out the entire pan because it was completely tasteless. item not reviewed by moderator and published
Thank God for Alton and his southern roots! This cornbread is what it's supposed to be--not that sickening sweet cakey stuff. I did add 1 cup of flour and it still turned out beautifully. Great recipe, easy to do. item not reviewed by moderator and published
I was glad to read some of the other reviews before making this...I too think the cast iron skillet was key to its success. And, because I had seen it in some other recipes I added a heaping 1/2 cup of sharp cheddar and green onion along with some smoked paprika to the batter. I also added a bit more buttermilk (used reduced fat) to get it to "pour." I used salted butter in the pan instead of the canola oil which added great flavor and a wonderful crunchy crust. I'll make this one again for sure! item not reviewed by moderator and published
Having my southern mother-in-law over for dinner is never a treat. Being southern myself, I decided to make cornbread to go with my husbands red beans and rice dish. Forgoing my usual recipe in favor of my hero's, was a disaster. It came out very dry, not in the yummy crumbly dry way, just needing a gallon of sweet tea to wash it down. It was also bland. I'm hoping since I used canned creme corn, instead of homemade, it's my fault the cornbread came out so dry and dull. Now I can't live down the pitiful attempt at cornbread from my MIL, and I'm heartbroken Alton let me down!! item not reviewed by moderator and published
I like this recipe, as it's not too sweet. Good southern cornbread shouldn't be too sweet. Also, the texture is a bit more "grainy" and less cake-like. I like that in a cornbread. However, the flavor of this recipe can vary greatly. I first made it with a regular can of creamed corn. The cornbread was good, but nothing to get really worked up about. Then, I tried it with AB's creamed corn, the one from his recipe on the same show. MAN! That really woke up this recipe. AB's creamed corn made me realize just how crappy regular old creamed corn truly is. And that made all the difference in this recipe. item not reviewed by moderator and published
This cornbread recipe was easy to make. However, we were expecting/wanting a sweeter cornbread than this produced. This is a good recipe, though, if you are looking for a less sweet and more "rustic" (in texture) type of cornbread. The cast iron pan produced a very nice crust. If I made this again, I would probably double the sugar. item not reviewed by moderator and published
I dont know if I did something wrong...but this recipe had zero flavor. Ill try another cornbread recipe next time. item not reviewed by moderator and published
My wife took this to her sister's dinner party and fell in love with it. It was so easy to prepair and very tasty and very moist unlike most cornbread that you need to drink a gallon to wash it down. She promised to make more tomorrow, I can't wait! item not reviewed by moderator and published
My 14 son made perfect cornbread on his first attempt with this recipe, something I haven't been able to do in 30 some odd years. It really is perfect - butter brings out the corn goodness, and its not too sweet that you can't enjoy a little sourwood honey with it. item not reviewed by moderator and published
This recipe was very easy to make, but I found it a little greasy on the bottom. It could have used a touch of honey, or something else to make it tastier. item not reviewed by moderator and published
This is a great recipe! Seriously, this was some of the best cornbread I've ever eaten. Pleasantly crumbly, but firm enough to cut into pizza-shaped wedges, and moist without being greasy. The cast-iron pan is the secret. If you are planning on making cornbread soon, do yourself and your diners a favor and make this one! It's that good! item not reviewed by moderator and published
This was a good basic recipe. I was hoping the creamed corn would add more flavor, but I didn't really see much difference. I'm still looking for that "perfect" cornbread recipe like I had in South Carolina- it had whole kernel corn in it. item not reviewed by moderator and published
Absolutely wonderful! I add a 1/2 of shredded cheese to this, you just can't go wrong! item not reviewed by moderator and published
I don't know anybody that doesn't have at least one cast iron skillet. item not reviewed by moderator and published

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