Creamed Corn Cornbread

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Thanks, Alton! we loved it, served with chili and hoppin john on new years day, very satifying and easy to prepare.
Edie, Ocean Shores, WA

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I make this cornbread at least twice a month - usually on Saturday morning. We love it and I love baking it.

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In the episode, Alton preaches the use of a cast iron skillet, and it is a huge improvement on any cornbread recipe, really. This one just happens to be geared specifically toward the use of cast iron. Also, I've found that in a pinch, canned creamed corn will work... but if you want to do it right, cream your own corn. Alton also discusses this in the episode: "Better Than Grannie's Creamed Corn".

Other comments I might add are, like any baked item, don't overbake (it's always easier to toss mushy cornbread in the toaster than it is to layer on goo-gobs of butter to crumbly, dry cornbread. Also, it's very important to make sure the pan is to temperature along with the oven. Don't skip the step of putting the pan in the oven while it's preheating (and grease the pan right before you put the mix in.

Very full of corn flavor, nothing bland, or boring about this cornbread.

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Although this sounded great on the tv show I found it easy to make but very bland to the taste. I would not recommend it.

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One thing that should be suggested in this recipe is the presence of a drip pan on the lower rack of the oven. When pouring the cornbread batter into the skillet, canola oil is displaced toward the edge of the pan. In my case, some of this displaced oil found its way onto the bottom of my oven and onto the electric coil. This presents both a fire hazard and a very, very smoky kitchen!

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I can't cook to save my life, but Alton Brown's recipes are great. This cornbread turns out wonderful and is sweet and moist. Simple to make, simple to shop for and wonderful to make.

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but nothing incredible either. its fine for using to mop up chili or stew, but i wasn't too terribly impressed by it.

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My husband and I are both tremendous cornbread fans and had high hopes for this recipe. Unfortunately, it came out a little dry, and not nearly sweet enough for our tastes. The sweetness may be because the corn we used ended up not being as sweet as I would like (this area isn't known for their sweet corn and even the creamed corn required the addition of extra sugar beyond what the recipe calls for. I will probably try this again sometime when I have access to corn of proven quality (I have friends in Indiana... The end result was easy to preare, but we didn't go back for seconds.

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Best corn bread I have ever had, only better with the cream corn from this show. Add peppers for an extra kick.

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This is moist, easy to make, and has a real corn flavor. You can use yoghurt instead of buttermilk and it works just fine. Wonderful crust on it. Good crunch.