Creamed Corn Cornbread

Total Time:
35 min
15 min
20 min

8 servings

  • 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

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 90
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
I don't know anybody that doesn't have at least one cast iron skillet. item not reviewed by moderator and published

This recipe is featured in:

The Best Thanksgiving Side Dishes