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Glad I tried the recipe but I think I like it better without the corn and a little sweeter. Thanks for posting.

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Lucky in Bayview February 06, 2012

Sugar does not belong in cornbread, at least not in real Southern cornbread.

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miseenplace08 February 03, 2010

I followed your recommendation for using 1/3 cup of sugar instead of just a tablespoon. I think the recipe definitely needed that sugar. It would have been bland without it. Also, I don't have a cast iron pan, so I used a round stonewear baking dish that I preheated in the oven like the directions said. The stonewear worked out just fine. Overall, this was a good solid cornbread.

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Ariella December 12, 2008

This is delicious! Wonderful flavor and texture. Not an overly sweet cornbread, lending itself well to accompany chili, ham or barbecue. I loved the use of buttermilk and creamed corn! Thank you so much for sharing this, 2Bleu (Bird&buddha)!

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Bev May 01, 2008

Wonderful! Added some jalapenos for a little kick and next time will up the sugar for some more sweetness. Great recipe!

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Allison Landa August 19, 2009
Good Eats Creamed Corn Cornbread (Alton Brown)