Pap Walters' Cornbread Recipe - Allrecipes.com
Pap Walters' Cornbread Recipe
  • READY IN 30 mins

Pap Walters' Cornbread

Recipe by  

"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."

Back
Next
+ Recipe Box + Shopping List + Menu Print

Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
ADVERTISEMENT
  • PREP

    10 mins
  • COOK

    20 mins
  • READY IN

    30 mins

Directions

  1. Place a 9-inch cast iron skillet into oven, and preheat oven to 450 degrees F (230 degrees C).
  2. Mix the cornmeal, bacon fat, salt, eggs, buttermilk, and cottage cheese together in a bowl. With an oven mitt, remove the hot skillet from the oven, and spray it with cooking spray. Pour the corn bread batter into the hot skillet.
  3. Bake in the preheated oven until the top of the corn bread is golden brown, about 20 minutes. Check after 10 minutes. Serve sliced in wedges.
Kitchen-Friendly View
ADVERTISEMENT

Reviews More Reviews

Most Helpful Positive Review
Jul 12, 2013

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.

 
Most Helpful Critical Review
Aug 17, 2010

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.

 

14 Ratings

Jul 28, 2012

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.

 
Sep 21, 2010

Borderline fantastic! Thanks Pap for reavealing your secret.

 
Jun 24, 2010

Anything with bacon fat must be yummy. Delish!

 
Jul 18, 2013

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 -

 
Jul 07, 2013

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.

 
Jun 24, 2013

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.

 

Rate This Recipe

Glad you liked it! Your friends will, too:
ADVERTISEMENT

Nutrition

  • Calories
  • 381 kcal
  • 19%
  • Carbohydrates
  • 47.2 g
  • 15%
  • Cholesterol
  • 88 mg
  • 29%
  • Fat
  • 15.6 g
  • 24%
  • Fiber
  • 3.8 g
  • 15%
  • Protein
  • 12.4 g
  • 25%
  • Sodium
  • 1181 mg
  • 47%

* Percent Daily Values are based on a 2,000 calorie diet.

See More

About the Cook

 
ADVERTISEMENT
Go Pro!

In Season

Top Turkey
Top Turkey

Choose from dozens of top-rated roast turkey recipes, from stuffed to deep-fried.

2014 Pie Countdown
2014 Pie Countdown

We're counting down from now until Thanksgiving with a great pie every day. Join the fun.

Special Holiday Offer!
Special Holiday Offer!

Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $5!

Related Videos

Sweet Cornbread Cake

See how to make sweet, moist, and cakey cornbread.

Golden Sweet Cornbread

See how to make sweet, golden-delicious cornbread.

Fluffy Gluten-Free Cornbread

Cornmeal, millet, and rice flours create a light, fluffy cornbread.

Recently Viewed Recipes

 
ADVERTISEMENT
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States