Creamed Corn Cornbread

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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.

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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.

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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.

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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.

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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.

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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.

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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.

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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.

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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.

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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.