Recipe by Tom J Hunting for Recipes
"My father-in-law had the best, most moist cornbread I have ever tasted. He said he had a secret ingredient that he used and wouldn't tell anybody until a few weeks before he passed away. Serve with lots of butter."
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bacon fat, melted
1 1/3 cups
Excellent recipe. I'm 76yrs old and have lived in the south all of my life and know cornbread. This is the first to include cottage cheese as an ingredient. Thank you for sharing Pap's recipe. We enjoyed it and I'll make it again.
Allrecipes is my favorite site for cooking ideas and I'll never understand how cooks completely change a recipe and rate it down when it's no longer the same recipe after they finish destroying the original. I don't have an answer for this because you see it all the time in reviews but it's a real flaw in the idea of a review. And so unfair to the individual who took the time to write and share a recipe.
I made my own self-rising cornmeal based on the ingredients given on a food substitution website. I didn't take it into consideration that there is already a fat in this recipe and used both (the one described in the substitution and on here) which may have caused my cornbread to be overly moist. Instead of buttermilk I used another substitution; 2% milk and lemon juice. I used 2% cottage cheese. I added chopped up bacon and diced roasted red peppers. I do not have a cast-iron skillet so I greased a small rectangular baking dish and baked it for 25 minutes. The crust was a dark brown, but the top was only slightly golden and it was very moist but cooked in the middle. The cottage cheese is great in this recipe. I think I'll try combining this and the "Grandmother's Buttermilk Cornbread" recipe to see if that hits right in between.
After googling, I made my own self-rising cormeal mix (I don't keep that on hand, just regular cornmeal). The only thing this recipe was missing was sugar, my family likes their cornbread sweet so I used a scant 3/4 cup. Before baking, I threw a good portion of butter into the cold skillet and let it warm in the oven as it preheated, then swirled the butter around in the hot pan before adding the cornbread batter. This cornbread was very moist and the bacon fat made it REALLY tasty. My husband liked the flavor the cottage cheese gave to this cornbread, he though I'd added sour cream. Good recipe that is easily personalized.
Borderline fantastic! Thanks Pap for reavealing your secret.
Anything with bacon fat must be yummy. Delish!
The recipe is wonderful if you use common sense and do not change everything in the recipe. You can even use glass bakeware instead of cast iron like I did for this recipe and it was outstanding.
You cannot bake a cake in a dish that is deep on high heat close to a burner - the center will not finish because there is too much batter and the heat is to high for the batter to completely cook. Most of the changes on here to recipes are good -
I had to use a 10" skillet on my second try because the center didn't get done. On the second try the cornbread got done, and it rose high enough in the bigger skillet. Great taste, and texture.
This was so so for my family. The outside darkened more then I cared for and the cottage cheese made it super moist, that the outside was done a lot quicker then the inside but sorry to say, it's not something I'd make again, just because of my family's preferences. It just didn't taste the way we all expected.
* Percent Daily Values are based on a 2,000 calorie diet.
Pap Walters' Cornbread
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 140
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