Cream ale is a light and refreshing style, so simple is fine. But if you'd really like to play with it:
By Brewer's Friend, you're getting 50% brewhouse efficiency. That seems low - you might review your mashing procedure.
You could trade a pound of barley malt for a pound of corn, if you'd like a little more of the corn flavor. You could add a couple of ounces of aromatic malt to enhance the maltiness, as JR Brewer does in his
Old School American Cream Ale. You could add a few ounces of a crystal malt to enhance the caramel flavor. Herky21 uses CaraPils and C10L in his
Second Best Cream Ale, and Anderson Valley uses C40L and C80L in their
Summer Solstice. A little flaked wheat or oats would give you a richer mouthfeel. Swapping a pound of your pale for a pound of Vienna or Munich might add a layer of flavor. So a possible grain bill could look like this (assuming your already established 50% efficiency): 5 lbs. Pale 2-row, 2 lbs. Flaked corn, 1 lb. Vienna, 4 oz. C40L. You would still get an OG of ~1050, and your color would still be pretty light (~8 SRM), but you'd get a little more layering of flavor.
On the hops side, it looks a little heavy-handed, with 29 IBU. You could try maybe 0.3 oz. of Perle, and maybe split your Liberty into two additions - 5 minutes and flameout - which would take you down to closer to 20 IBU, letting the malt shine more.
For yeast, US-05 makes a fine beer, but if you'd like a little more fruitiness, you could try S-33 (if you want to stick with dry) or Wyeast 1272 Anchor, 1332 Northwest, 1450 Denny's, or 1010 Widmer (if you're looking into liquid).
