Creamed Corn Cornbread

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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.

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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.

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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..

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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.

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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.

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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?

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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.

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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.

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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.

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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.