Pap Walters Cornbread Recipes

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PAP WALTERS' CORNBREAD



Pap Walters' Cornbread image

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.

Provided by Thomas Jenkins

Categories     Cornbread

Time 30m

Yield 6

Number Of Ingredients 6

2 cups self-rising cornmeal
¼ cup bacon fat, melted
1 pinch salt
2 eggs
1 ⅓ cups buttermilk
1 cup cottage cheese

Steps:

  • Place a 9-inch cast iron skillet into oven, and preheat oven to 450 degrees F (230 degrees C).
  • 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.
  • 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 : Calories 380.9 calories, Carbohydrate 47.2 g, Cholesterol 79.2 mg, Fat 15.6 g, Fiber 3.8 g, Protein 12.4 g, SaturatedFat 5.8 g, Sodium 1116.1 mg, Sugar 2.8 g

PAP WALTERS' CORNBREAD



Pap Walters' Cornbread image

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.

Provided by Thomas Jenkins

Categories     Cornbread

Time 30m

Yield 6

Number Of Ingredients 6

2 cups self-rising cornmeal
¼ cup bacon fat, melted
1 pinch salt
2 eggs
1 ⅓ cups buttermilk
1 cup cottage cheese

Steps:

  • Place a 9-inch cast iron skillet into oven, and preheat oven to 450 degrees F (230 degrees C).
  • 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.
  • 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 : Calories 380.9 calories, Carbohydrate 47.2 g, Cholesterol 79.2 mg, Fat 15.6 g, Fiber 3.8 g, Protein 12.4 g, SaturatedFat 5.8 g, Sodium 1116.1 mg, Sugar 2.8 g

PAP WALTERS' CORNBREAD



Pap Walters' Cornbread image

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.

Provided by Thomas Jenkins

Categories     Cornbread

Time 30m

Yield 6

Number Of Ingredients 6

2 cups self-rising cornmeal
¼ cup bacon fat, melted
1 pinch salt
2 eggs
1 ⅓ cups buttermilk
1 cup cottage cheese

Steps:

  • Place a 9-inch cast iron skillet into oven, and preheat oven to 450 degrees F (230 degrees C).
  • 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.
  • 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 : Calories 380.9 calories, Carbohydrate 47.2 g, Cholesterol 79.2 mg, Fat 15.6 g, Fiber 3.8 g, Protein 12.4 g, SaturatedFat 5.8 g, Sodium 1116.1 mg, Sugar 2.8 g

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