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."

Ingredients

30 m {{adjustedServings}} servings 381 cals
Serving size has been adjusted!

Original recipe yields 6 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • 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

On Sale

What's on sale near you.

Directions

  • Prep

  • Cook

  • Ready In

  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.
  • profile image
{{ reviewLastUpdatedDate | date: 'MM/dd/yyyy' }}

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

12
  1. 14 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  

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...