Pap Walters' Cornbread

Pap Walters' Cornbread

12
Tom J Hunting for Recipes 2

"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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Ingredients

30 m servings 381 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 381 kcal
  • 19%
  • Fat:
  • 15.6 g
  • 24%
  • Carbs:
  • 47.2g
  • 15%
  • Protein:
  • 12.4 g
  • 25%
  • Cholesterol:
  • 79 mg
  • 26%
  • Sodium:
  • 1116 mg
  • 45%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

12
  1. 14 Ratings

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Most helpful positive review

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. W...

Most helpful critical review

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 (th...

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. W...

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 ...

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 (th...

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 outstandin...

Tastes JUST like my grandmothers only MOIST!! Everyone loved it. This is a real southern cornbread recipe. NOT SWEET! cornbread is a bread and not supposed to be sweet, corn cakes & corn muffin...

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'...