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| Pap Walters' Cornbread |
"My father-in-law had the fine, most moist cornbread I even have ever tasted. He stated he had a secret element that he used and would not tell each person till a few weeks before he surpassed away. Serve with plenty of butter."
Ingredients :
- 2 cups self-growing cornmeal
- 1/4 cup bacon fats, melted
- 1 pinch salt
- 2 eggs
- 1 1/three cups buttermilk
- 1 cup cottage cheese
Instructions :
| Prep : 10M | Cook : 6M | Ready in : 30M |
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- Place a nine-inch solid 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, get rid of the recent skillet from the oven, and spray it with cooking spray. Pour the corn bread batter into the new skillet.
- Bake inside the preheated oven until the pinnacle of the corn bread is golden brown, approximately 20 minutes. Check after 10 mins. Serve sliced in wedges.
Notes :
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