It’s a little late to be giving out recipes for homemade gifts, and no doubt your Christmas menu has been planned for a while, so here’s something to keep in mind for New Year’s Day. It’s a naturally gluten-free creamed corn cornbread from none other than Alton Brown, and it’ll be the perfect accompaniment to your black eyed peas and greens, I promise. Like any real southern-style cornbread, it’s not sweet or cakey; instead, it bursts with corn flavor and is quite crumbly. (It’s also wonderful reheated the next morning then crumbled in a small bowl with sugar and milk.)

recipe after the jump

Creamed Corn Cornbread by Alton Brown/Food Network

You may be tempted to go the canned creamed corn route, but please take the extra time to make it yourself. It’s a spectacular recipe, and makes more than you need for the cornbread, so you get to enjoy it as a side, too.

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, recipe follows
2 tablespoons canola oil or bacon fat

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 or bacon fat 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.

Creamed Corn from Alton Brown/Food Network

If you’re making this out of corn season, you’ll need to use frozen corn; a medium-sized ear typically yields about 3/4 cup of kernels. In the interest of one-stop shopping, the recipe below includes instructions for both fresh and frozen corn.

1/2 onion, diced
1 tablespoon butter
2 pinches kosher salt
8 ears fresh corn or 6 cups frozen corn kernels
1 sprig fresh rosemary, bruised
1 tablespoon sugar
1/4 teaspoon turmeric
2 tablespoons yellow cornmeal
1 cup heavy cream
Fresh ground black pepper

If using fresh corn:
In a large mixing bowl, place a paper bowl in the middle of the bowl. Resting the cob on the bowl in a vertical position remove only the tops of the kernel with a knife, using long smooth downward strokes and rotating the cob as you go. After the cob has been stripped, use the dull backside of your knife to scrape any remaining pulp and milk off the cob.

If using frozen corn kernels:
Thaw frozen corn, then add to a food processor and pulse until coarsely chopped.

In a saucepan over medium heat, sweat the onion in butter and salt until translucent.

Add the corn and pulp mixture to the saucepan and cook over medium high until the juice from the corn has tightened. (If you’re using frozen corn, this will take almost no time at all.) Add the rosemary. Sprinkle the corn with the sugar and turmeric. Stir constantly for about 2 minutes. Sprinkle the cornmeal onto the corn, using a whisk to combine well. Add the heavy cream and cook until the corn has softened, about 2 to 3 minutes. Remove the rosemary. Season with freshly ground black pepper.