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Creamed Corn Cornbread Recipe

Creamed Corn Cornbread

Rated: 4 stars out of 5Rate This RecipeRead users' reviews (75)

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Average Rating:

Total Reviews: 75

Showing 61-70 of 75

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  • on November 22, 2009

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    This tasted so good my husband went out and bought me a new pan just to cook this in.

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  • on November 16, 2009

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    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.

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  • on November 15, 2009

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    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.

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  • on October 29, 2009

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    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.

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  • on October 05, 2009

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    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!

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  • on July 07, 2009

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    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!!

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  • on March 29, 2009

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    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.

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  • on August 29, 2007

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    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.

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  • on July 24, 2007

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    I dont know if I did something wrong...but this recipe had zero flavor. Ill try another cornbread recipe next time.

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  • on April 08, 2007

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    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!

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