Creamed Corn Cornbread

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easy, simple, lots of flavor, really good.

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I followed the recipe exactly and mine came out lacking something. I want to say it wasnt sweet enough, so maybe it needed a little more sugar. When I think of cornbread, I think of something fluffy, sweet, and savory. This recipe didnt produce any of that. I did like, however, the idea of putting corn in it. That was a neat touch, but it still needed something more.

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came out very nice looking and a great not too gritty taste, but if you like sweet cornbread, this is not for you. pretty bland

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I didn't particulary care for this. I wanted to make muffins instead and they came out hard and dry. I even cut the time. Maybe cast iron would have made the difference but they were rock hard and super dry-my dh almost started choking when he was eating one. Oh well, anyone know any good recipes that need ALOT of corn muffins?

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I LOVE Alton and his recipes, especially since I am not much of a cook and a lot of his recipes seem easy. This recipe was just that -- very easy. BUT... maybe it's just me, but I, like many other reviewers, was expecting something sweeter. I also made it for Thanksgiving without having tried it first. Not good reactions at the table unfortunately. But since I am an Alton fan, and I am NOT a good cook, I will try again in case I made a mistake and I might try that honey on the top trick...

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This cornbread is easy to make and delicious. We add jalapeno peppers to give it a little pizzazz.

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tasty and easy

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Thus was so easy that I will always use this recipe. I added a touch of southwest by deseeding and devaining jalopennos that were diced and it worked.

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The recipe seemed great so I didn't alter it at all. Unfortunately, the first bite didn't hold up to its beautiful golden crust. This cornbread was gritty and not tender in any way. (No, I didn't use a coarse grain cornmeal. It was also not sweet, which I expected from the addition of creamed corn and sugar. I even went over the prep process and my measuring spoons to see if I had added to much baking soda &/or powder, because it was almost bitter and too salty. Alas, it's just not a good recipe. I guess I'm not a cornbread purest, because I find that the more tender cornbreads have a combo of flour and cornmeal.

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For shame, Alton. Bland, bitter, and mushy.