Alton’s Creamed Corn Cornbread | Food Network

Get the recipe:

Creamed Corn Cornbread
Recipe courtesy of Alton Brown
Total: 35 min
Prep: 15 min
Cook: 20 min
Yield: 8 servings
Level: Easy


2 cups yellow cornmeal
1 teaspoon kosher salt
1 tablespoon sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1 cup buttermilk
2 eggs
1 cup creamed corn
2 tablespoons canola oil


Preheat oven to 425 degrees.

Place a 10-inch cast iron skillet into the oven.

In a bowl, combine the cornmeal, salt, sugar, baking powder, and baking soda. Whisk together to combine well.

In a large bowl, combine the buttermilk, eggs, and creamed corn, whisking together to combine thoroughly. Add the dry ingredients to the buttermilk mixture and stir to combine. If the batter will not pour, add more buttermilk to the batter.

Swirl the canola oil in the hot cast iron skillet. Pour the batter into the skillet. Bake until the cornbread is golden brown and springs back upon the touch, about 20 minutes.

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33 Replies to “Alton’s Creamed Corn Cornbread | Food Network”

  1. Wish the episodes were not gutted of all the science and factoids. A big part of Good Eats, imo, is the food science. This almost a normal cooking show without it.

  2. I wasn't a fan.
    I couldn't find stone ground corn meal, so I used a course grind, labeled #16. no idea what that means. (His cookbook specified stone ground, although this clip cuts it out.)
    I also used 8.5oz of creamed corn because that's what was in the small can. Don't do that. Mine was too liquidy.
    Mine didn't rise as much as I would like, it was still a bit crunchy and I will add more sugar when I try again with proper corn meal.

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