Creamed Corn Cornbread

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LOVED IT!! It was delicious! A few points here:
-- If you like sweet cornbread, make sure you at least double the sugar here.
-- This is a dense, southern style cornbread. It's moist, but it's cornbread you serve for supper, not a breakfast pastry. If you want something like cake, find another recipe.
-- I never have buttermilk. Do people really stock this stuff? I had sour cream, though, so I did 1/2 sour cream and 1/2 milk (since I was using 1% to sour it up and fatten it up.
-- I used the whole can of cream corn, because I did not want to save the leftover bit in the fridge. It came out fine. But that's up to you.
-- I used a cast iron skillet, and I preheated it in the 425 oven with a couple teaspoons of bacon drippings I happened to save from breakfast. When you pour in the batter, it sizzles like you are frying it, and forms a crisp brown crust on the bottom. Heaven!

This bread goes well with anything BBQ, chili, ribs. Make it and enjoy!

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I loved this recipe. My wife cannot eat anything with gluten in it( in other words,,no bread.. This recipe addresses that problem perfectly.
Since I tend to prefer a sweeter cornbread I upped the sugar to 4 tbsp and it added just enough sweetness for my taste. I also put the whole can of corn in. This makes the cornbread extremely moist and flavorful. I used this cornbread for my moms dressing recipe at Christmas and the family(including my mom said that it was the best version of her dressing they have had.
Thank you Mr. Brown. Thank you for making my wife happy and helping me upstage my mom in the kitchen, a very challenging task.
Remember kids,,,play with your food!

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There are basically two types of corn bread: 1 corn bread that's fluffy like cake 2 corn bread that's dense and hearty. This receipie is for the latter. I'm from the south and this is exaclty the kind of corn bread that I grew up with. Corn bread is not traditionally very sweet, just like this receipie. Also it's traditionaly very dense and grainy, again like this recipie. Overall it's a great dense corn bread recipie.

I must admit, although it's not traditional, that I do like corn bread a bit sweeter. So to suit my personal tastes, I sprinkled the top with dark brown sugar, which melted into the bread. Ummmm...delicious!

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Followed it to the T. Looks very nice like cornbread should look. EAsy recipe, but is not at all sweet, and not that flavorful. My husband from the south who loves anything that gets put in front of him told me, "dont make it again, ok?" Those that wrote, "I did this...." or "substitute..." or "add blankety blank...", dont waste your time, you should just use another recipe. Would not make it again, threw most of it away.
Love ya RT (one

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I found this receipt to be extremely dry and bland. We threw it out and started over with another recipe.

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gross

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After reading various folks' comments on this recipe, which I haven't made yet but will tonight, I am throwing out some ideas for alterations.

I am going to do half cornmeal and half flour for a little less dense bread. I am also going to use frozen creamed corn instead of canned (Paula Deen mentions it for her cornbread recipe but I love Alton so I am doing his instead. And I am going to use bacon grease instead of canola oil and chop up bacon to add to the bread. Someone mentioned some chilis - I might do that too.

This is to eat with chili so I think those additions will be lovely.

Thanks for all the comments - they are super helpful!

Aimee

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Great recipe! I did make some substitutions, as I had a 12" iron skillet. Mixed 1c coarse with 1c fine cornmeal, used 2 T honey instead of sugar, and the whole can of creamed corn, and baked for only 13 minutes. Probably could have gone with less time than that. It was great!!!

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For those who commented on this not being a sweet, moist conbread, I heartily agree. But to those who complained that they would never make it again, I say, 'Where's your Good Eats training?' Or, put another way, 'What would Alton do?' He'd play with his food, that's what! Now this is definitely a Southern recipe, where it's not sweet and cakey. But it can be altered to more fit with Nothern (my tastes. For example, here's what I did: I halved the corn meal and made the other half flour. I melted 1/4 cup butter, added 1/4 cup honey, then added some slightly mashed whole kernel corn to make the 1 cup. More to my liking, though I may still play with it some. But, come on, folks... do what Alton would do. Play around with the food!

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I absolutely love this recipe.