Alton Brown’s Creamed Corn Cornbread is a good recipe for creamed corn bread. To make this recipe, preheat the oven to 425 F. Set a 10-inch cast iron skillet in the oven.
Combine 2 cups yellow cornmeal, 1 teaspoon salt, 1 tablespoon sugar, 2 teaspoons baking powder and 1/2 teaspoon baking soda in a bowl. Whisk the mixture together thoroughly. Whisk together 1 cup buttermilk, 2 eggs and 1 cup creamed corn in a separate large bowl. Pour the dry ingredients into the buttermilk mixture; stir to combine. Add additional buttermilk to the batter if the batter does not pour.
Swirl 2 tablespoons canola oil in the hot skillet. Pour the batter into the skillet and bake for 20 minutes, or until the cornbread is golden brown and springs back when touched.
About.com offers a variation of creamed corn bread. For this recipe, grease a 9-inch square baking pan or iron skillet. Heat the oven to 425 F. Combine 2 cups yellow or white cornmeal, 1 cup all-purpose flour, 3 teaspoons baking powder, 1/2 teaspoon baking soda and 1 teaspoon salt in a large mixing bowl. Mix in 1 tablespoon sugar, if desired.
Whisk together 1 cup buttermilk and three large eggs in another bowl. Stir in one 15-ounce can cream-style corn and 4 tablespoons melted butter. Add the liquid mixture to the dry ingredients, stirring just until blended. Spoon into pan or skillet and bake for 20 to 25 minutes, or until golden brown.