Pap Walters' Cornbread
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Description
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.
Ingredients
- 2 cups self-rising cornmeal
- ¼ cup bacon fat, melted
- 1 pinch salt
- 2 eggs
- 1 ⅓ cups buttermilk
- 1 cup cottage cheese
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.
Nutrition Facts
serving: 6 servings
calories: 380.9 kcal
carbohydrates: 47.2 g
protein: 12.4 g
saturated fat: 5.8 g
cholesterol: 79.2 mg
sodium: 1116.1 mg
fiber: 3.8 g
sugar: 2.8 g
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