Pap Walters' Cornbread

4.4
(25)
22 Reviews
6 Photos

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.

Recipe by Thomas Jenkins
Published on December 6, 2008
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6
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6
Prep Time:
10 mins
Cook Time:
20 mins
Total Time:
30 mins
Servings:
6
Yield:
6 servings
Jump to Nutrition Facts

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 (per serving)

381 Calories
16g Fat
47g Carbs
12g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 381
% Daily Value *
Total Fat 16g 20%
Saturated Fat 6g 29%
Cholesterol 79mg 26%
Sodium 1116mg 49%
Total Carbohydrate 47g 17%
Dietary Fiber 4g 14%
Total Sugars 3g
Protein 12g
Vitamin C 1mg 3%
Calcium 170mg 13%
Iron 3mg 17%
Potassium 136mg 3%

* 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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