Creamed Corn Cornbread

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Not bad, but I used canned cream corn and next time will double the salt and sugar.

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The finished product was lovely, just bursting with corn flavor and a beautiful golden crust on top and bottom. The thing is, I'm not sure if it was worth making it more often since it requires ingredients I don't normally keep on hand (the buttermilk and creamed corn while my regular cornbread recipe doesn't, and it's just as good. I did really like the texture that the cast iron gave it, so maybe I'll try using it with my current recipe.

On a more general note: people, if you don't follow the recipe's directions, PLEASE don't complain that you didn't like it! Ingredient and method substitutions will yield different results. I saw reviews here from those who didn't bother with cast iron or didn't use stone-ground cornmeal - well, guess what? It's not going to work. Don't blame the recipe because you didn't listen to it.

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This corn bread recipe was very moist, I'll give it that, but everything else fell short. It was very dense, which I tend to like it more fluffy, and it was not sweet at all. It had very little flavor. I was a little dissappointed to tell you the truth.

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This recipe was very easy to make and everyone in my family loved it. If you prefer it a bit sweeter, I'd add a bit more sugar, otherwise, leave it as is. It's delicious! Thanks Alton...

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got rave reviews from family at Thanksgiving dinner

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This recipe makes great cornbread, even without the creamed corn. Simply add a little water, sweet milk, or even oil to make it flow better. Note that adding more buttermilk will require a proportional amount of baking soda to maintain the proper pH.

As far as creamed corn goes, don't bother with the stuff in the can. It is a disgusting waste of time and should be outlawed. I'm offended that he even suggested it.

This is not a corn muffin recipe. Don't expect it to be sweet. It's not. If you want sweet, simply add more sugar. Cornbread purists will call you a heathen, and they'll look at you suspiciously in the Southern States, but you'll live over it. I double the salt myself. Remember, a recipe is a place to START, not necessarily a final destination.

Always, ALWAYS use good corn meal. There is a vast difference between the store brand and the fancy stone ground stuff. You get what you pay for.

I find that a good corn oil adds a lot to the cornbread. The improvement in taste is noticible.

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We love Alton Brown's show. When I am looking for a recipe, I usually come here first. I usually have to modify his recipes since we are on a low-fat, low-salt and gluten-free diet. Here I didn't have to do much since this one is naturally gluten-free. I did use the liquid egg product in little yellow cartons in place of eggs. It was wonderful.

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This is a solid recipe for cornbread, but like many others commented; I felt it was too bland, didn't have the sweet cornbread taste I was looking for.

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This was a fantastic recipe! I'm sure it would be even better with the Good Eats creamed corn, but I had the canned, so that's what I used. The only thing I might do differently next time is brush the top with melted butter when I pull it out of the oven. The only thing I might do differently next time is brush the top with melted butter when I pull it out of the oven. I might try it with chopped green chiles, too.

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a little too buttery for me. not enough sweet corn flavor