Creamed Corn Cornbread

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My 14 son made perfect cornbread on his first attempt with this recipe, something I haven't been able to do in 30 some odd years. It really is perfect - butter brings out the corn goodness, and its not too sweet that you can't enjoy a little sourwood honey with it.

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This recipe was very easy to make, but I found it a little greasy on the bottom. It could have used a touch of honey, or something else to make it tastier.

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This is a great recipe! Seriously, this was some of the best cornbread I've ever eaten. Pleasantly crumbly, but firm enough to cut into pizza-shaped wedges, and moist without being greasy. The cast-iron pan is the secret. If you are planning on making cornbread soon, do yourself and your diners a favor and make this one! It's that good!

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This was a good basic recipe. I was hoping the creamed corn would add more flavor, but I didn't really see much difference. I'm still looking for that "perfect" cornbread recipe like I had in South Carolina- it had whole kernel corn in it.

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Absolutely wonderful! I add a 1/2 of shredded cheese to this, you just can't go wrong!