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Pap Walters' Cornbread

Rated as 4.33 out of 5 Stars
8

"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
Original recipe yields 6 servings

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.

Nutrition Facts


Per Serving: 381 calories; 15.6 47.2 12.4 79 1116 Full nutrition

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Reviews

Read all reviews 15
  1. 18 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
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...

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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!

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...

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...

I was skeptical of this recipe, since I am not a fan of cottage cheese, but I love cast iron skillet-made corn bread and am always looking for a great recipe. I will look no more - I have found ...

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.