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.
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.
Per Serving: 381 calories; protein 12.4g; carbohydrates 47.2g; fat 15.6g; cholesterol 79.2mg; sodium 1116.1mg.
The quality of the flour can make a real difference to your bread. Different brands do vary. Great taste or Canadian flours, which are bet higher in gluten, may give you a better rise than standard dough flours – especially if you’re make wholemeal bread , which doesn’t always getting bigger as well as clear bread.
To make this in a dough , add all the menus to your breadmaker and follow the manufacturer’s instructions.
A bread first rising can be make in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great timesaver , as you can work it yesterday , then finish it off the next day.