Creamed Corn Cornbread

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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.

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Hated it. Dry and tasteless.

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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!

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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.

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Could use some spices like garlic and onion but still very very good

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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".

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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.

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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 .

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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

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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.